ACRYLAWAY HIGH T BG 20KG CARDBOARD BOX
Starchy foods usually contain the amino acid asparagine. In the Maillard reaction, asparagine gets converted into acrylamide. This is a suspected carcinogen. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means it can’t be converted into acrylamide in the Maillard reaction. Starchy foods usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. This phenomenon is also referred to as one of the non-enzymatic browning reactions. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in baked and fried starchy products. It's responsible for the golden crust color and delicious flavor of baked goods. But it also converts asparagine into acrylamide, a suspected carcinogen. This can happen during baking, frying and extrusion cooking. Aspargine is an amino acid. Asparaginases convert asparagine into anot
Sustainability Information
ACRYLAWAY HIGH T BG meets the 'natural or bio-based' sustainability characteristic since it is 97% bio-based.
Sustainable product
| N° de produit | 2029129 |
| Supplier | NOVOZYMES |
| CAS | 68525-86-0 |
| Synonyms | l’asparaginase |
| Applications | Convient à la production de céréales pour le petit-déjeuner |
| Caractéristiques de durabilité | Natural or bio-based |
| Benefits |
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Documents
Détails du produit
Nom du groupe
Enzymes
Sub Group Name
Asparaginase
Type d’emballage
Non Retournable
Features and Benefits
Effective at temperatures as high as 90
Mode d’emploi
With Acrylaway®, you can reduce the acrylamide levels of dough-based snacks by up to 95%. In cookies, biscuits and crisp and toasted breads, reductions of 50-90% possible. In crackers, Acrylaway® can reduce acrylamide levels by 75-85%.
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