Issue Date: September 10, 2007
Novozymes Launches Acrylamide Fighter
Danish enzymes producer Novozymes has launched an enzyme, dubbed Acrylaway, intended to reduce the formation of the suspected carcinogen acrylamide in food. Acrylamide is formed in french fries, crackers, and other starchy foods during the heat-induced reaction of asparagine and sugar. When added to dough, the new enzyme converts free asparagine into aspartic acid, reducing acrylamide formation by 50-90%, Novozymes says.
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