Food Grade Asparaginase for Acrylamide Reduction in Baked Foods 
Catalog Number IE-1327
Physical Form Powder
Color Light yellow to brown
Dosage Parameters 2-50 g / 100kg flour
Source Microorganism
| Summary | Asparaginase is able to degrade the precursor of acrylamide, asparagine, to prevent the formation of acrylamide during baking or frying of starchy foods, such is in bread making or Frech fries production, and thus greatly reduces the acrylamide level. |
| Description |
Asparaginase specifically catalyzes the hydrolysis of the amide bond in asparagine, resulting in the production of aspartic acid. During high-temperature processing of starch-rich foods, acrylamide, a potential carcinogen, is typically formed. Asparaginase effectively breaks down asparagine, the precursor of acrylamide, thus preventing its formation and significantly lowering the acrylamide levels in the final product. When starch-rich foods undergo frying or baking at high temperatures for extended periods, they participate in a Maillard reaction with asparagine, making the foods crispy and imparting a characteristic color and aroma. However, this reaction also produces acrylamide, which is associated with neurotoxicity, genotoxicity, and carcinogenic potential. By converting asparagine to aspartic acid, asparaginase ensures that the Maillard reaction occurs without producing acrylamide. Consequently, the utilization of asparaginase can reduce acrylamide formation in foods while preserving their appearance, taste, and flavor. |
| Advantages |
Prevent the formation of acrylamide Mitigate cancer risk |
| Application | For acrylamide reduction during high temperature treatment of starchy food, such as baking or frying |
| Application Area |
Pet food Baking Coffee processing |
| Application Recommendation | The recommended dosage is 2-50 g / 100 kg flour, or 20-500 ppm. Dissolve the product and dilute the preparation properly before application. The dosage has to be optimized by baking evaluations based on each application, the raw material specifications, product expectation and processing parameters. |
| Dosage Parameters | 2-50 g / 100kg flour |
| Optimum Temp | 30°C -60°C |
| Effective Temp | 10°C -60°C |
| Optimal pH | pH 5.0-7.0 |
| Effective pH | pH 4-11.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow to brown |
| Scope of Shipment | Worldwide |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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