Acrylaway® HighT L
Acrylaway® HighT L
Acrylaway® HighT L for liquid processes reduces acrylamide levels by 50-75% in grain-based foods processed at high temperatures, including breakfast cereals.
Acrylaway® HighT L:
• is effective at temperatures as high as 110°C
• causes no change in taste, smell, texture or appearance
• is suitable for gluten free applications
Acrylaway® HighT 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.
You can add Acrylaway® HighT L to your ingredients during the initial mixing step. No extra process changes are needed. It’s most active during cooking or pre-conditioning (up to 110°C).
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.
• Bran products and whole grain cereals: 250-500 ppm based on the weight of the dry ingredients
• Wheat and rye-based products: 250-500 ppm based on the weight of the dry ingredients
• Maize, oat, spelt, barely and rice-based products: 250-500 ppm based on the weight of the dry ingredients
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.