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,

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, lowered acrylamide levels in fully cooke

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 being formed.