{"id":2134,"date":"2021-05-08T13:41:00","date_gmt":"2021-05-08T13:41:00","guid":{"rendered":"https:\/\/qores.it\/enzymes-in-the-service-of-health-reducing-acrylamide-in-baked-goods\/"},"modified":"2024-01-29T12:07:46","modified_gmt":"2024-01-29T12:07:46","slug":"enzymes-in-the-service-of-health-reducing-acrylamide-in-baked-goods","status":"publish","type":"post","link":"https:\/\/qores.it\/en\/enzymes-in-the-service-of-health-reducing-acrylamide-in-baked-goods\/","title":{"rendered":"Enzymes in the service of health: reducing Acrylamide in baked goods"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" style=\"font-size:25px\"><strong>An overview of how the innovative use of enzymes is driving the production of healthier and safer baked goods in response to growing concerns about Acrylamide and public health.<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>IN THIS ARTICLE<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"#Acrilammide\">Acrylamide<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#Bilanciare-salute-e-sapore\">Balancing health and flavor<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#DSM-e-Qores\">DSM and Qores<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#PreventASe%C2%AE\">PreventASe\u00ae<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#La-voce-dei-consumatori\">The voice of consumers<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#Normative-e-futuro\">Regulations and the future<\/a><\/strong><\/li>\n<\/ul>\n\n<div style=\"height:1px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<div style=\"height:1px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"585\" data-id=\"2081\" src=\"https:\/\/qores.it\/wp-content\/uploads\/2024\/01\/acrilammide-nei-prodotti-da-forno-qores-1-1024x585.jpg\" alt=\"\" class=\"wp-image-2081\" srcset=\"https:\/\/qores.it\/wp-content\/uploads\/2024\/01\/acrilammide-nei-prodotti-da-forno-qores-1-1024x585.jpg 1024w, https:\/\/qores.it\/wp-content\/uploads\/2024\/01\/acrilammide-nei-prodotti-da-forno-qores-1-300x171.jpg 300w, https:\/\/qores.it\/wp-content\/uploads\/2024\/01\/acrilammide-nei-prodotti-da-forno-qores-1-768x439.jpg 768w, https:\/\/qores.it\/wp-content\/uploads\/2024\/01\/acrilammide-nei-prodotti-da-forno-qores-1.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"Acrilammide\"><strong>Acrylamide: a growing finding in food safety<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Food safety is a priority for producers and consumers, with a specific focus on acrylamide.  <\/p>\n\n<p class=\"wp-block-paragraph\">This substance forms naturally in processed foods at high temperatures and has raised health concerns.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"Bilanciare-salute-e-sapore\"><strong>Manufacturers&#8217; challenge: balancing health and flavor<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Food manufacturers are called upon to reduce acrylamide while preserving taste and texture.  <\/p>\n\n<p class=\"wp-block-paragraph\">Enzymes such as asparaginase offer a solution, transforming problematic ingredients before they become harmful.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"DSM-e-Qores\"><strong>DSM and Qores: partners in the fight against Acrylamide<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">DSM, in collaboration with Qores, has developed PreventASe\u00ae, a range of enzyme solutions that are effective in reducing acrylamide in various foods, including baked goods, by up to 90 percent.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"PreventASe&#xAE;\"><strong>PreventASe\u00ae: a versatile choice<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>Four versions are available:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>PreventASe\u00aeM<\/strong>: Based on maltodextrin, ideal for various products.<\/li>\n\n\n\n<li><strong>PreventASe\u00aeL<\/strong>: Supported on liquid glycerol, for specific applications.<\/li>\n\n\n\n<li><strong>PreventASe\u00aeW<\/strong>: Based on wheat flour, for baked goods.<\/li>\n\n\n\n<li><strong>PreventASe\u00aeXR<\/strong>: Active at high pH, suitable for a wide range of applications.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"La-voce-dei-consumatori\"><strong>The voice of consumers: concerns and expectations<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">A DSM survey revealed that a significant 22 percent of respondents are familiar with acrylamide, and 70 percent of them are concerned about its health effects, underscoring the importance of safer products, especially for children.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"Normative-e-futuro\"><strong>Regulations and the future: toward more Acrylamide levels steps<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">The EU introduced reference levels for acrylamide in 2018 and is considering maximum limits, especially for foods for infants and young children, emphasizing the urgency of solutions such as PreventASe\u00ae.<\/p>\n\n<div style=\"height:1px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<div style=\"height:1px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>To learn more about how PreventASe\u00ae enzyme solutions can help reduce acrylamide in your food products, contact Qores and DSM for personalized technical advice.  <\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Ensure that your products meet consumer expectations and current regulations.  <\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><a href=\"mailto:info@qores.it\">Write to info@qores.it<\/a> to begin your journey to healthier and safer products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Explore how Qores Srl and Capol GmbH are redefining the candy experience, combining taste and technology to create little wonders of joy.<\/p>\n","protected":false},"author":1,"featured_media":2080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,41],"tags":[47,49,48],"class_list":["post-2134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery-en","category-food-en","tag-acrylamide","tag-dsm-en","tag-preventase-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/comments?post=2134"}],"version-history":[{"count":2,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2134\/revisions"}],"predecessor-version":[{"id":2136,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2134\/revisions\/2136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/media\/2080"}],"wp:attachment":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/media?parent=2134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/categories?post=2134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/tags?post=2134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}