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What is the expected reduction of acrylamide in food after the enzymatic solution has been implemented?

April 26, 2017acrylamide enzymatic food implemented reduction solution

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What is the expected reduction of acrylamide in food after the enzymatic solution has been implemented?

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Lab experiments at Novozymes, external trials and external pilot scale trials suggest that depending on the process, the food and the dosage a reduction of 50-90% can be achieved (in wheat dough and selected potato products). The enzyme targets the root cause of Acrylamide formation – asparagine.