Acrylaway® L for processed potatoes

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 dose range: 2,500-5,000 ASNU/kg dry matter. Dosage depends on temperature, holding time and desired level of asparagine hydrolysis. 

Recommended process conditions:

• 50-55°C (122-131°F)
• pH 5.5-7
• >30% moisture content
• 10-30 minutes contact time

Recommended use: Acrylaway^® L converts asparagine to aspartic acid during mixing and conditioning. You can add the enzyme during the mixing of freshly cooked potatoes with add-back. You don’t need any additional process steps. Below you can see where in an example potato granule production process Acrylaway^® L is added.

Residual levels - around 10% of original levels - of Acrylaway^® L are present in the final potato granules. These are inactive due to the low moisture content  (7-10%) of the granules. Rehydrating the granules during snack production reactivates the residual Acrylaway^® L. That leads to further asparagine hydrolysis. Ultimately, the high temperatures involved in typical snack food production processes inactivate the enzyme completely. 

Recommended dose range: 1,500-2,500 ASNU/kg dry matter. Dosage depends on temperature, length of mixing time and desired level of asparagine hydrolysis.

Recommended process conditions:

• 25-55°C (77-131°F)
• pH 5.5-7.0
• >30% moisture content
• Contact time of 10-30 minutes

Recommended use: Acrylaway^® L converts asparagine to aspartic acid during mixing and resting. Lower asparagine levels in the dough means less acrylamide forms during baking or frying. You can add Acrylaway^® L during mixing of the dry ingredients with water. You don’t need any process changes. You can also use Acrylaway^® L treated granules instead of traditional untreated granules as dry ingredients.

Below you can see where in an example fabricated potato chip production process Acrylaway^® L is added.

Recommended dose range: 1,500-2,500 ASNU/kg dry matter. Dosage depends on temperature, length of mixing time and desired level of asparagine hydrolysis.

Recommended process conditions:

• 25-55°C (77-131°F)

• pH 5.5-7.0

• >30% moisture content

• Contact time of 10-30 minutes

Recommended use: Acrylaway^® L converts asparagine to aspartic acid during mixing and resting. Lower asparagine levels in the dough means less acrylamide forms during baking or frying. You can add Acrylaway^® L during mixing of the dry ingredients with water. You don’t need any process changes. You can also use Acrylaway^® L treated granules instead of traditional untreated granules as dry ingredients.

Below you can see where in an example fabricated potato chip production process Acrylaway^® L is added.

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.

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 and delicious flavor of fried or roasted potatoes. But it also converts asparagine into acrylamide, a suspected carcinogen. This can also happen during the extrusion cooking processes used in potato-based snack production.

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 potato-based foods. In potato-based snacks for example, reductions of up to 95% are possible.