This agreement paves the way for food manufacturing and processing companies to incorporate the PreventASe™ enzyme in the production processes, in order to lower levels of acrylamide.
Asparaginase enzyme preparation: PreventASe™
The PreventASe™ enzyme is a so-called “asparaginase enzyme preparation” from the micro-organism Aspergillus niger. The enzyme basically converts one of the precursors of acrylamide, asparagine, into another naturally occurring amino acid, aspartate. As a result, asparagine is not available anymore for the chemical reaction that forms acrylamide when carbohydrate-containing foods, such as bread, cake, cookies, potato chips and cereals are being heated.