Denmark-based biotech firm Novozymes has introduced Acrylaway HighT, a thermostable solution that helps reduce acrylamide formation in breakfast cereals and other foods processed at high temperatures.
Naturally formed in food when baked, fried, toasted or roasted, Acrylamide is a chemical compound that is considered to pose a potential health risk.
Mechanism for the formation of acrylamide involves the amino acid asparagine, which is converted 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.
Novozymes food Business Development manager Emmanuel Michelot said, "Food producers now have the possibility to use our asparaginase technology at higher temperatures than was previously possibly, and breakfast cereals are a potential application area."
