Enzymes

Acrylout is a Food grade L-Asparaginase for acrylamide reduction from foods. Acrylamide is a suspected carcinogen as per USFDA that forms naturally in food during frying, baking or extrusion at high heat and low moisture. Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction which creates the golden crust color and delicious flavor of baked goods and roasted coffee.

Acrylout enzyme cuts down on acrylamide content in baked goods and other foods by up to 95%, without changing in taste, texture, flavor and smell.

Acrylout from LOKA

Is a natural solution to healthier baking - with less acrylamide.

Is particularly robust. It works effectively at the broadest range of applications, offering solutions for  baked goods and  breakfast cereals. It also works in plant, fruits and vegetables including potato-based snacks, coffee and French fries

Has a unique pH and temperature range, and offers Food manufacturers the greatest degree of flexibility and consistent results