PreventASe®: The answer to acrylamide
PreventASe® is an award-winning enzyme that is proven to cut acrylamide in bread by up to 90% - without affecting taste, appearance or texture.
Acrylamide is a suspected toxic substance that can be formed during high-temperature processing of foods such as biscuits crackers, breakfast cereals, bread and snacks..
Acrylamide forms in foods as the result of the Maillard reaction, 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 in excess of 120ºC).
How does PreventASe® work?
Acrylamide only ever forms in the presence of three factors: heat, carbonyl and asparagine. PreventASe® converts asparagine into aspartic acid, which stops the acrylamide from forming.