date:Nov 22, 2013
into acrylamide during the Maillard process that is responsible for color and flavor developments.
Acrylaway HighT converts asparagine into aspartic acid, a naturally occurring amino acid.
Tests revealed that the compound effectively reduces acrylamide levels by at least 50% in a wide range of breakfast cereal products.
Acrylaway HighT is the first solution specifically designed for use in food products processed at very high temperatures, says Emmanuel Michelot, Novozymes Business Developmen