Format: Liquid

Acrylaway® L for French fries

Acrylaway® L

Disclaimer: Packaging in images is for visual representation only and may not reflect actual product packaging.

Novonesis Acrylaway^® L for production of French fries cuts acrylamide levels by up to 50%. It doesn't affect the flavor, crispiness or appearance of the final product.

Request sample

Product features, details and benefits

Benefits

No change in taste, smell, mouth feel or appearance

Suitable for kosher and halal products

Applicable for a broad pH and temperature range

Safe handling

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

The referenced media source is missing and needs to be re-embedded.

Avoid breathing dust/fume/gas/mist/vapors/spray
Avoid contact with eyes, skin, or clothing
In case of inadequate ventilation wear respiratory protection
IF INHALED: Remove person to fresh air and keep comfortable for breathing
If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
Store in a dry place. Store in a closed container
Dispose of contents/containers in accordance with local regulations

For recommendations on how to safely handle the enzyme product, please visit the guide.

How to use

Product safety

Acrylaway^® L contains the enzyme asparaginase. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety. Watch this series of safety videos to find out more.

Recommended use

Recommended use: you can incorporate Acrylaway^® L treatment into the French fry processing line:

in the SAPP (Sodium Acid Pyrophosphate) dipping step, or
in a separate dipping step after the SAPP dip, or
in an additional coating step just before the drier

After dipping and coating, dry and further process the French Fries as usual.

Below you can see where in an example French Fry production process Acrylaway^® can be added.

The referenced media source is missing and needs to be re-embedded.

Recommended dose and process conditions

Recommended dose range: 10,000-20,000 ASNU/L dip solution. Dosage depends on temperature, length of mixing time and desired level of asparagine hydrolysis.

Recommended enzyme treatment conditions in the dipping step:

50-55°C (120-130°F)
Holding time: 0.2–3.0 minutes

Storage and shelf life

Storage: Acrylaway^® can be transported at ambient temperature. Following delivery, the product should be stored in a dry place, in tightly-closed packaging at temperatures of 0-10°C (32-50°F).

Shelf life: Two years from production date when stored at 0-10°C. If stored at temperatures of up to 25°C (77°F), the product should be used within six months of delivery.

FAQ

How asparaginases reduce acrylamide in processed french fries

Starchy foods usually contain the amino acid asparagine. In the Maillard reaction, asparagine gets converted into acrylamide. This is a suspected carcinogen. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means it can’t be converted into acrylamide in the Maillard reaction.

Starchy foods like potatoes usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. This reaction is also known as non-enzymatic browning. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in baked and fried starchy products. It's responsible for the golden color, delicious flavor, crispiness and mouthfeel of French Fries. But it also converts asparagine into acrylamide, a suspected carcinogen.

Asparagine is an amino acid. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means the asparagine can’t convert into acrylamide. This is a very effective way of reducing acrylamide formation in food products. Because of the naturally high content of asparagine in potatoes, this is a highly effective way of reducing acrylamide levels in French Fries, with reductions of approximately 35-50% possible.