New Enzyme for Reduction of Acrylamide
c-LEcta has established a pilot-scale production process for the enzyme "4-LEss Acryl", marking an important milestone on the path to market launch. The highly effective asparaginase prevents the formation of the potential carcinogen acrylamide during the processing of coffee, corn flakes, and other food products. The enzyme can be integrated into existing manufacturing processes during which acrylamide is formed, making it a valuable tool in the enhancement of food safety.
Several years ago, large quantities of the potential cancer-causing acrylamide were detected for the first time in an array of heat-treated food products like French fries, potato chips, or coffee beans. Cooking processes like baking or frying, involving temperatures of 200°C or higher, are very common in the food industry. One way to reduce the formation of acrylamide is adding an asparaginase enzyme before the food´s exposure to those high temperatures. The result is that the asparagine acids in untreated food, which are a precursor of acrylamide, are enzymatically broken down into harmless substances.
The enzyme 4-LEss Acryl can be added at temperatures up to 100°C, for example during boiling or blanching phases, with no adjustments needed to the food production process. The product distinguishes itself through its very high efficiency in a variety of applications. In the manufacturing of coffee beans and corn flakes, the formation of acrylamide can be reduced by at least 50, and in some cases, by more than 90 percent.
4-LEss Acryl is manufactured in an industrial production strain with high yields. The GRAS-status of the microorganism ("Generally Recognized As Safe") and the optimized purification process ensure the safety and purity of the product and make it suitable for direct application in the food industry.
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