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DSM Food Specialties B.V.
DSM Food Specialties B.V. Ingredients
Improve your baking performance in biscuits with our portfolio of baking enzymes. Enabling Better Food for Everyone
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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