Novozymes enzyme cuts acrylamide levels in french fries by 50 pc

Novozymes enzyme cuts acrylamide levels in french fries by 50 pc

11:01 AM, 25th June 2012
Novozymes enzyme cuts acrylamide levels in french fries by 50 pc
Novozymes Acrylaway enzyme can reduce acrylamide, a potential health risk, in french fries.

BAGSVAERD, DENMARK: New independent trials show that the enzyme Novozymes Acrylaway can reduce acrylamide, a potential health risk, in french fries. Acrylaway has already been proven to reduce acrylamide in coffee, biscuits, crackers and other products. Novozymes revealed data from new industrial-scale trials showing that the enzyme Acrylaway can reduce acrylamide levels in french fries by up to 50 per cent. Acrylamide has been considered a potential health risk since Swedish researchers in 2002 discovered that many starchy foods contain high levels of acrylamide when fried or baked.

The main mechanism for acrylamide formation involves the amino acid asparagine. When frying or roasting starchy foods, asparagine is converted into acrylamide responsible for colour and flavour developments. When processing french fries, the potatoes are peeled, cut and blanched as usual, and then dipped or coated in an Acrylaway-containing solution. The new trials have demonstrated a 35-50 per cent reduction in the formation of acrylamide using the enzyme.

“The demand for healthier food is a global issue. As Acrylaway has received approval in North America and throughout most of Asia and Europe, it is now commercially available in most large markets throughout the globe. Now we can help even more food manufacturers to lower acrylamide levels in even more product categories,” said Anders Espe Kristensen, Business Development & Marketing Director for Food & Beverages, Novozymes.

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