Healthier breakfast cereals with less acrylamide ®
With new legislation comes new challenges. Novozymes Acrylaway® can help food producers comply with increasing regulation by offering an effective, practical way to reduce acrylamide in their products.
Healthier breakfast cereals with less acrylamide ®
A practical way to meet new regulatory requirements
With Novozymes Acrylaway® HighT, producers can cut acrylamide in breakfast cereals by 50% to 75%.
Acrylaway® HighT lets you comply with increasing regulation. The enzyme is easy to use, flexible, and doesn’t affect the taste, texture or appearance of the final products.
The most temperature-tolerant asparaginase
Acrylway® HighT is a processing aid that can easily be added to the ingredients during the initial mixing step with no additional process changes needed. It’s most active during cooking or pre-conditioning (up to 110°C).
It’s the most temperature-tolerant asparaginase on the market. It offers producers the greatest degree of flexibility and consistent results.
How acrylamide is formed
How acrylamide is formed
Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction.
Broadest range of applications
Acrylaway® HighT is part of the Acrylaway® product family with the broadest range of applications. It can be used in a wide variety of baked goods, french fries, potato-based snacks, coffee and more.
How Acrylaway® works
How Acrylaway® works
Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide. The result is products with much lower levels of acrylamide.