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Acrylamide inhibitor
November 29, 2007
1 Min Read
Acrylaway enzyme from Novozymes reduces acrylamide formed when starchy foods are baked, fried or toasted at high temperatures. It converts free asparagine into aspartic acid, which does not contribute to acrylamide formation, and does not impact nutritional properties or browning reactions normally occuring during baking and frying.
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