What is the reduction of acrylamide in food after Acrylaway has been applied?
Food product Acrylamide reduction Cookies and biscuits 50-90% Crackers 75-85% Crisp bread and toasted bread 85-90% Snacks 75-90% Q: Is the Acrylaway inactivated or still present in the final food product ? A: Depending on the food manufacturing process, enzymes used as processing aids may be completely inactivated or a small non-functional residue may remain. For this asparaginase application, the relatively high processing temperatures will normally lead to inactivation. Q: How much will the use of an enzyme impact the overall exposure to acrylamide? A: It is difficult to provide exact numbers, because we still do not know which other food categories and which food companies will want to use this technology. We will not be able to reduce the acrylamide level to 0. Q: What food categories are affected by the issue? A: Acrylamide is found in a variety of foods. These include potato chips, French fries, other fried and baked potato products, bread including crisp bread and ginger bread,
Related Questions
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- What is the expected reduction of acrylamide in food after the enzymatic solution has been implemented?
- What is the reduction of acrylamide in food after Acrylaway has been applied?
