Solution advances for acrylamide problem | Chemical & Engineering News
Volume 95 Issue 22 | p. 15 | Concentrates
Issue Date: May 29, 2017

Solution advances for acrylamide problem

Department: Business
Keywords: food ingredients, acrylamide, yeast

Orkla Food Ingredients has licensed yeast from Canada’s Renaissance BioScience that reduces acrylamide content in food. When starchy foods are heated to more than 120 °C, naturally occurring asparagine turns into acrylamide, a carcinogen. The yeast, when used in baking or as an additive, consumes asparagine, reducing acrylamide formation by up to 95%, Renaissance says. Orkla will market the yeast, which is not yet commercial, in Europe.

Chemical & Engineering News
ISSN 0009-2347
Copyright © American Chemical Society

Leave A Comment

*Required to comment