Learn how PreventASe® enzyme technology is transforming the food industry by dramatically reducing Acrylamide levels.
IN THIS ARTICLE
- Introduction to Acrylamide
- Regulation and risks
- PreventASe®
- Applications and benefits
- Dependence on effectiveness
Introduction to Acrylamide: a modern food problem
Acrylamide, a potentially harmful compound, is formed in foods subjected to high temperatures, resulting from a reaction between asparagine and reducing sugars.
Present in grain products, starches and potatoes, its reduction has become a priority for the food industry.
Regulation and public health risks
In response to the potential health risks, EFSA issued an opinion in 2015, followed by Regulation (EU) 2017/2158.
This has forced mitigation measures and standards to reduce the presence of Acrylamide in food.
The Innovative Solution: PreventASe®
PreventASe® emerges as a revolutionary solution, converting asparagine into aspartate and reducing Acrylamide levels by up to 90 percent, without altering the taste, color or texture of the finished product.
The effectiveness of PreventASe®, like all enzymes is dependent on:
- Raw materials
- Unity content
- Contact time
Versatile applications and benefits
The versatility of PreventASe® is remarkable, with applications ranging from bread to cookies and snacks.
Its specific formulations are designed to integrate seamlessly into existing production processes.
Dependence on effectiveness: key factors
The effectiveness of PreventASe® depends on variables such as the raw materials used, moisture content and contact time, underscoring the importance of optimized application.
Qores Srl is your ideal partner for integrating PreventASe® technology into your production processes.
For personalized advice, contact us at info@qores.it and find out how we can help you improve the safety and quality of your food products.
