Asparaginase
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