Acrylaway® L for liquid processes reduces acrylamide levels by up to 95%. It doesn’t affect the taste, texture or appearance of the final products.
Acrylaway® L can reduce acrylamide levels:
• by up to 95% in dough-based snacks
• by 50-90% in cookies, biscuits, crisps and toasted breads
• by 75-85% in crackers
Infants' lower body weight and higher metabolisms means concern is growing about acrylamide levels in their food. Acrylaway® L helps reduce acrylamide in infant biscuits and rusks and processed, cereal-based baby foods.
Acrylaway® L is an easy-to-use, flexible processing aid that works across a very broad pH range. That means you can implement it in your production process with few or no modifications. You can also optimize it to suit specific processes. Acrylaway® L is suitable for gluten free applications.
How to use
Acrylaway® contains the enzyme asparaginase. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety. Watch this series of safety videos to find out more.
How much Acrylaway® you need will depend on the application. See below the recommended dosing ranges. If you have questions, please book our expert for a short call.
Cookies and biscuits
• Ginger biscuits: 290-570 ppm
• Semi-sweet biscuits: 145-290 ppm
• Gingerbread: 50-200 ppm
• Crackers: 70-290 ppm
• Crisp bread: 145-570 ppm
• Toasted bread: 145-290 ppm
• Pretzels: 70-145 ppm
• Corn tortilla chips: 20-90 ppm
Storage: Acrylaway® can be transported at ambient temperature. Following delivery, the product should be stored in a dry place, in tightly-closed packaging at temperatures of 0-10°C (32-50°F).
Shelf life: Two years from production date when stored at 0-10°C. If stored at temperatures of up to 25°C (77°F), the product should be used within six months of delivery.
Starchy foods usually contain the amino acid asparagine. In the Maillard reaction, asparagine gets converted into acrylamide. This is a suspected carcinogen. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means it can’t be converted into acrylamide in the Maillard reaction.
Starchy foods usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. This phenomenon is also referred to as one of the non-enzymatic browning reactions. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in baked and fried starchy products. It's responsible for the golden crust color and delicious flavor of baked goods. But it also converts asparagine into acrylamide, a suspected carcinogen. This can happen during baking, frying and extrusion cooking.
Asparagine is an amino acid. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means the asparagine can’t convert into acrylamide. This is a very effective way of reducing acrylamide formation in food products.
In several trials of asparaginase products, no difference could be perceived in the taste, smell, mouthfeel or appearance of final products. That's because asparaginase’s specific, targeted action removes asparagine only. It doesn't affect any other amino acids or sugars. They can contribute fully to the Maillard reaction in starchy foods cooked at high temperatures with little moisture.
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All our products for acrylamide reduction
Reducing acrylamide will help you comply with regulations and protect your brands.
Find out why.