Reduce acrylamide levels by up to 95%
Safer baked goods with PreventASe®
Acrylamide is a hotter topic than ever right now. The EU recently imposed benchmark levels in food products due to health concerns. Meanwhile in the United States this potentially harmful substance is gaining increasing attention in the media.
PreventASe® from DSM reduces acrylamide levels in processed food by up to 95% foods (depending on the application) with no effect on the taste, texture or appearance of the product. It’s an easy to use and cost-effective product. Just add PreventASe® to bread, biscuits and breakfast cereals during production.
As we aim to enable better food for everyone, we have used our extensive experience of the baking industry, product knowledge and consumer & customer insights to develop PreventAse®, the answer to acrylamide challenges in baked goods.
Ready to bring down acrylamide levels in baked goods applications? Talk to our experts and contact us here.
Reduces acrylamide levels by up to 95%
Taste & texture
Has no impact on taste, texture or appearance
No label required
As a processing aid, no labelling is required
Easy to use
Simply add during production
Can be added to a wide range of processed foods
How does PreventASe® work?
PreventASe® is a baking enzyme that can be easily applied to many food products. This special class of enzymes works by converting specific amino acids found in food into aspartic acid - thus preventing acrylamide from being formed.
Read more on acrylamide here.
The PreventASe® range
PreventASe® is suitable for a broad range of applications.
PreventASe® XR has been specially developed for use in higher-pH applications.