| Asparagase enzymes significantly mitigate the formation of acrylamide during food baking processes. The PreventASe line of enzymes leaves the nutritional, browning, and taste properties of food products intact. PreventASe Panna can be used in wheat-based foods, while PreventASe Bicra is designed for use in several types of biscuits and PreventASe Xtru offers a solution for extruded snacks. For more information, contact DSM Food Specialties (Delft, The Netherlands) by visiting www.dsm-foodspecialties.com or calling + 31 015 2792685. |
