Acrylaway® L for coffee

Acrylaway® L for coffee

Acrylaway® L for coffee cuts acrylamide levels in coffee by more than 60%. It has no effect on flavor, appearance or smell and can reduce bitterness. 

Acrylaway® L for coffee can reduce acrylamide levels by up to:

•    64% in both Arabica and Robusta beans
•    32% in Robusta-Arabica blends

Acrylaway® L for coffee significantly reduces acrylamide levels without affecting the quality of the final cup. If you’re working with common-quality beans, it can help you achieve a less bitter taste. Reduced bitterness also allows you to optimize blends across different coffee bean types.

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How to use

Product safety

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.

Dosing

The recommended dosage of Acrylaway® L depends on the quality of the beans and process conditions such as time and water content. The generally recommended dosage is 2,000– 4,000 ASNU/kg green beans. The optimal dosage should be determined in specific trials.

Use
Acrylaway - Usage - flow chart - coffee

The application of Acrylaway® L can be optimized to suit individual processes. Parameters such as dosage, temperature, and holding time can be adjusted.

Storage and shelf life

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.

FAQ

How asparaginases reduce acrylamide in coffee

Coffee beans 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.


Coffee beans contain reducing sugars and the amino acid asparagine. The Maillard reaction happens during the roasting process. This reaction is also known as non-enzymatic browning. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in coffee roasting. It's responsible for the roast, malt, and fruity notes coffee-lovers enjoy, and gives coffee its rich brown color. But it also converts asparagine into acrylamide, a suspected carcinogen.

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 coffee and coffee substitutes.

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