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Asparaginase Ingredient Reduces Acrylamide Formation
November 26, 2013
1 Min Read
BAGSVAERD, DenmarkNovozymes introduced Acrylaway® HighT, an asparaginase designed to reduce the formation of acrylamide in food products manufactured at high temperatures, such as breakfast cereals, and beverages.
Acrylaway HighT allows food and beverage manufacturers to reduce acrylamide formation by up to 50% in a broad range of breakfast cereal products without changing the taste or appearance of the product. The ingredient can reduce acrylamide levels in various other product categories as well, without disrupting quality.
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