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How to Prevent Acrylamide? = PreventASe

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How to Prevent Acrylamide? = PreventASe

278 views October 18, 2020 1:30

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ChannelDempsey Food

Description from the creator

PreventASe prevents the formation of acrylamide, a potential carcinogen, in starchy foods like crackers, breads, cookies, and biscuits. Acrylamide is naturally formed during the maillard reaction:

Asparagine + Reducing Sugars + 🔥 → Acrylamide

PreventASe is an enzyme that converts asparagine to aspartic acid, which eliminates this reaction all together. You can reduce acrylamide up to 90%. Adding this enzyme does nothing to the flavor, texture or processing of the food product - it simply prevents the reaction that forms acrylamide.

About this tutorial

Dempsey Food published this 1:30 video tutorial on October 18, 2020. It has been watched 278 times on YouTube.

Duration
1:30
Published
October 18, 2020
Views
278
Likes
5

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Further reading

  • PreventASe reduces acrylamide in baked foods healthcare-in-europe.com

    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…

  • 9 Simple Ways to Reduce Acrylamide Intake - ActiveBeat activebeat.com

    In addition to food storage safety, food preparation can also reduce acrylamide levels once food is cooked. FDA studies linked soaking foods, like chopped potatoes, in clean, cool water 30-minutes prior to cooking, lowe…

  • PreventASe® | DSM Food Specialties dsm.com

    PreventASe® is a baking enzyme that can be easily applied to many food products. This special class of enzymes works by converting specific amino acids found in food into aspartic acid - thus preventing acrylamide from…

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