{"id":2145,"date":"2021-01-23T10:10:00","date_gmt":"2021-01-23T10:10:00","guid":{"rendered":"https:\/\/qores.it\/the-food-safety-revolution-eliminating-acrylamide-with-preventase\/"},"modified":"2024-01-29T12:08:33","modified_gmt":"2024-01-29T12:08:33","slug":"the-food-safety-revolution-eliminating-acrylamide-with-preventase","status":"publish","type":"post","link":"https:\/\/qores.it\/en\/the-food-safety-revolution-eliminating-acrylamide-with-preventase\/","title":{"rendered":"The food safety revolution: eliminating Acrylamide with PreventASe\u00ae"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" style=\"font-size:25px\"><strong>Learn how PreventASe\u00ae enzyme technology is transforming the food industry by dramatically reducing Acrylamide levels.<\/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=\"#introduzione\">Introduction to Acrylamide<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#regolamentazione\">Regulation and risks<\/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=\"#applicazioni\">Applications and benefits<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#dipendenza\">Dependence on effectiveness<\/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=\"900\" height=\"900\" data-id=\"1542\" src=\"https:\/\/qores.it\/wp-content\/uploads\/2023\/10\/qores-gallery-bakery-03.jpg\" alt=\"\" class=\"wp-image-1542\" srcset=\"https:\/\/qores.it\/wp-content\/uploads\/2023\/10\/qores-gallery-bakery-03.jpg 900w, https:\/\/qores.it\/wp-content\/uploads\/2023\/10\/qores-gallery-bakery-03-300x300.jpg 300w, https:\/\/qores.it\/wp-content\/uploads\/2023\/10\/qores-gallery-bakery-03-150x150.jpg 150w, https:\/\/qores.it\/wp-content\/uploads\/2023\/10\/qores-gallery-bakery-03-768x768.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"900\" data-id=\"1674\" src=\"https:\/\/qores.it\/wp-content\/uploads\/2023\/11\/qores-gallery-savoury-03.jpg\" alt=\"\" class=\"wp-image-1674\" srcset=\"https:\/\/qores.it\/wp-content\/uploads\/2023\/11\/qores-gallery-savoury-03.jpg 900w, https:\/\/qores.it\/wp-content\/uploads\/2023\/11\/qores-gallery-savoury-03-300x300.jpg 300w, https:\/\/qores.it\/wp-content\/uploads\/2023\/11\/qores-gallery-savoury-03-150x150.jpg 150w, https:\/\/qores.it\/wp-content\/uploads\/2023\/11\/qores-gallery-savoury-03-768x768.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n<\/figure>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"introduzione\"><strong>Introduction to Acrylamide: a modern food problem<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Acrylamide, a potentially harmful compound, is formed in foods subjected to high temperatures, resulting from a reaction between asparagine and reducing sugars.  <\/p>\n\n<p class=\"wp-block-paragraph\">Present in grain products, starches and potatoes, its reduction has become a priority for the food industry.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"regolamentazione\"><strong>Regulation and public health risks<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">In response to the potential health risks, EFSA issued an opinion in 2015, followed by Regulation (EU) 2017\/2158.<\/p>\n\n<p class=\"wp-block-paragraph\">This has forced mitigation measures and standards to reduce the presence of Acrylamide in food.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"PreventASe&#xAE;\"><strong>The Innovative Solution: PreventASe\u00ae<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">PreventASe\u00ae 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.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The effectiveness of PreventASe\u00ae, like all enzymes is dependent on:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Raw materials<\/li>\n\n\n\n<li>Unity content<\/li>\n\n\n\n<li>Contact time<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"applicazioni\"><strong>Versatile applications and benefits<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">The versatility of PreventASe\u00ae is remarkable, with applications ranging from bread to cookies and snacks.<\/p>\n\n<p class=\"wp-block-paragraph\">Its specific formulations are designed to integrate seamlessly into existing production processes.<\/p>\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"dipendenza\"><strong>Dependence on effectiveness: key factors<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">The effectiveness of PreventASe\u00ae depends on variables such as the raw materials used, moisture content and contact time, underscoring the importance of optimized application.<\/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>Qores Srl is your ideal partner for integrating PreventASe\u00ae technology into your production processes.  <\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">For personalized advice, <a href=\"mailto:info@qores.it\">contact us at info@qores.it<\/a> and find out how we can help you improve the safety and quality of your food products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how PreventASe\u00ae enzyme technology is transforming the food industry by dramatically reducing Acrylamide levels.<\/p>\n","protected":false},"author":1,"featured_media":2042,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,41],"tags":[47,48],"class_list":["post-2145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery-en","category-food-en","tag-acrylamide","tag-preventase-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2145","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=2145"}],"version-history":[{"count":2,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2145\/revisions"}],"predecessor-version":[{"id":2147,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/posts\/2145\/revisions\/2147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/media\/2042"}],"wp:attachment":[{"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/media?parent=2145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/categories?post=2145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/qores.it\/en\/wp-json\/wp\/v2\/tags?post=2145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}