date:Nov 02, 2012
in June and found that Acrylaway could reduce acrylamide by up to 50%.
Of course, enzymes have uses other than stopping acrylamide formation. One is flavour generation. This is one of the functions of Biocatalysts' enzyme Flavorpro 839MDP, which was launched in September.
The enzyme, a protease preparation containing endopeptidase and exopeptidase activities, can be used to hydrolyse proteins such as meat and fish to create specific flavours that can be added to bouillons, soups, sauces, snack