The most common use of asparaginases is as a processing aid in the manufacture of food. Asparaginases are used as a food processing aid to reduce the formation of acrylamide, a suspected carcinogen, in starchy food products such as snacks, biscuits and fr

PreventASe, marketed by DSM, reduces acrylamide in food by up to 90%. The enzyme converts asparagine into aspartate, a naturally occurring amino acid, thus preventing the chemical reaction that usually forms acrylamide when carbohydrate-containing foods,

Dutch ingredients company DSM has also introduced an enzymatic solution called PreventASe XR, which can reduce acrylamide levels by up to 95%. This product appeared on the market several months ...