Description

Asparaginases reduce acrylamide content in a broad range of foods by converting the amino acid asparagine to aspartic acid. Aspartic acid cannot form acrylamide. In recent years, acrylamide has raised a number of health concerns as a potential carcinogen. Acrylaway® works effectively without impacting the flavor or appearance of the final products.

  • Biscuits and snacks
  • Breakfast cereals
  • Coffee
  • Cookies
  • crackers
  • French fries
  • Potato based snacks
  • pretzels
  • tortilla chips

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