Acrylaway® L for French fries

Acrylaway® L for French fries

Acrylaway® L for production of French fries cuts acrylamide levels by up to 50%. It doesn't affect the flavor, crispiness or appearance of the final product.

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How to use

Product safety

Acrylaway® L 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.

Recommended use

Recommended use: you can incorporate Acrylaway® L treatment into the French fry processing line:

• in the SAPP (Sodium Acid Pyrophosphate) dipping step, or

• in a separate dipping step after the SAPP dip, or

• in an additional coating step just before the drier

After dipping and coating, dry and further process the French Fries as usual.

Below you can see where in an example French Fry production process Acrylaway® can be added.

Acrylaway Usage flow chart for french fries

 

Recommended dose and process conditions

Recommended dose range: 10,000-20,000 ASNU/L dip solution. Dosage depends on temperature, length of mixing time and desired level of asparagine hydrolysis.

Recommended enzyme treatment conditions in the dipping step:

● 50-55°C (120-130°F)

● Holding time: 0.2–3.0 minutes

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 processed french fries

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 like potatoes usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. 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 baked and fried starchy products. It's responsible for the golden color, delicious flavor, crispiness and mouthfeel of French Fries. 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 food products. Because of the naturally high content of asparagine in potatoes, this is a highly effective way of reducing acrylamide levels in French Fries, with reductions of approximately 35-50% possible.

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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.

No change in taste, smell, mouth feel or appearance
Suitable for kosher and halal products
Applicable for a broad pH and temperature range
Acrylaway® L for French fries
More
No change in taste, smell, mouth feel or appearance
Suitable for kosher and halal products
Applicable for a broad pH and temperature range
Acrylaway® L for processed potatoes
More
No change in taste, smell, mouth feel or appearance
Suitable for kosher and halal products
Applicable for a broad pH and temperature range
Acrylaway® for processed potatoes
More
No change in taste, smell, mouth feel or appearance
Suitable for kosher and halal products
Applicable for a broad pH and temperature range
No change in taste, smell, mouth feel or appearance
Suitable for kosher and halal products
Applicable for a broad pH and temperature range
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