PreventASe®is an award-winning enzyme, proven to substantially reduce acrylamide in a wide range of food applications, by up to 90% - without affecting taste, appearance or texture.
• PreventASe® converts asparagine into aspartic acid, from which no acrylamide can be formed
• No significant process or recipe changes
• No effect on taste or textureof the end-product
• Categorized as a processing aid
• Applicable in a wide range of food products