Product description

PreventASe® will help to reduce acrylamide levels by up to 90%. PreventASe® is an award-winning enzyme that is proven to cut acrylamide in bread by up to 90% without affecting taste, appearance or texture. Acrylamide is a suspected toxic substance that can be formed during high-temperature processing of foods such as biscuits crackers, breakfast cereals, bread and snacks. Acrylamide forms in foods as the result of the Maillard reaction, a chemical reaction between sugars (such as glucose, fructose or lactose) and free asparagine, a naturally occurring amino acid. It typically requires higher temperature during cooking (usually in excess of 120ºC). Acrylamide only ever forms in the presence of three factors like heat, carbonyl and asparagine. PreventASe® converts asparagine into aspartic acid, which stops the acrylamide from forming.
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Specifications

Categories Enzyme Preparations
Origin Jamaica
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