Food In Canada

Be gone, acrylamide

Novozymes has introduced Acrylaway HighT, a solution that can help reduce the formation of acrylamide in foods that are processed at very high temperatures

December 3, 2013   by Food in Canada magazine staff

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Copenhagen, Denmark – Novozymes has launched Acrylaway HighT, a thermostable solution that can reduce acrylamide levels in breakfast cereals and other food products that are typically processed at very high temperatures.

Acrylamide is a chemical compound that forms naturally in some foods when they are baked, fried, toasted or roasted. It’s considered a potential health risk.

The main mechanism for acrylamide formation involves the amino acid asparagine, explains the company.

Through a cascade of reactions during the toasting or baking of breakfast cereals, for example, asparagine is converted into acrylamide during a process called the Maillard reaction that is responsible for colour and flavour developments.


Acrylaway HighT converts asparagine into another naturally occurring amino acid, aspartic acid. As a result, asparagine is no longer available to form acrylamide.

Tests show that Acrylaway HighT can reduce acrylamide levels by at least 50 per cent in a broad range of breakfast cereal products.


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