A new ingredient that reduces acrylamide in grains
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Last Update: 2021-02-04
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Source: Internet
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Author: User
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(
). Novozymes
) has launched the
Acrylaway High T
, which has been shown to reduce the amount of acrylamide in breakfast cereals, especially in foods processed at high temperatures.month, the U.S. Food and Drug Administration launched a draft designed to help reduce acrylamide levels in food and beverages. According to the Food and Drug Administration, high doses of acrylamide can cause cancer in animal trials.
, based in
Bagsvaerd
, Denmark, reports that as an amino acid, it converts acrylamide into acrylamide in a Merad reaction that brings color and flavor.
Acrylaway High T
can convert the winteramide into another amino acid, the adina. Tests have shown
acrylaway High T
can reduce acrylamide levels by at least
50%
.
using our winteramide technology, food manufacturers are now likely to use higher processing temperatures than before; breakfast cereals are a potential application,
" said
Emmanuel Michelot,
food business development manager at
Novozymes
.2007
Novith launched the
Acrylaway
.
Acrylaway-Hight T
to extend the concept of reducing acrylamide to other food sectors. According to the Food and Drug Administration, acrylamide is found mainly in plant-based foods, including potato products such as French fries and chips, and cereals such as cookies, savoury cookies, breakfast cereals, toast and coffee.
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