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Solution
Industry pain points
Solution
Recommended products
Acrylamide mitigation solution: asparainase
Industry pain points
1. Acrylamide in starchy foods processed under high temperature
2. Health concerns about carcinogen in foods
Processing steps
Asparaginase is able to reduce the amount of asparagine in raw materials, or in other words, the enzyme can transform the precursor of acrylamide, i.e. asparagine, into aspartic acid. In this way asparaginase can stop the formation of acrylamide from beginning. Besides, the enzyme will not impact the appearance, taste and flavor of final product while reducing the amount of acrylamide.
Performance illustration
Reduced acrylamide level without compromise sensory quality
Recommended products
Food grade asparaginase for acrylamide reduction in baked foods
Baking asparaginase for acrylamide reduction
Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
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