PreventASe®: The answer to acrylamide
PreventASe® is an award-winning enzyme proven to mitigate the formation of acrylamide in bread by up to 90% - without affecting taste, appearance or texture.
Acrylamide is a suspected toxic substance that forms during high temperature processing of foods like biscuits crackers, breakfast cereals, bread and snacks.
The formation of acrylamide in food happens as the result of the Maillard reaction, which is a chemical reaction between sugars (such as glucose, fructose or lactose) and free asparagine, a naturally occurring amino acid. It typically requires higher temperature during cooking (usually over 120ºC).
How PreventASe® works:
Acrylamide is formed in the presence of three factors: Heat, carbonyl and asparagine. PreventASe® works by converting asparagine into aspartic acid so that the acrylamide cannot form.