Name: Acrylaway® L for French fries
Brand: Novozymes

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No change in taste, smell, mouth feel or appearance

Suitable for kosher and halal products

Applicable for a broad pH and temperature range

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Acrylaway® L for production of French fries cuts acrylamide levels by up to 50%. It doesn't affect the flavor, crispiness or appearance of the final product.

No change in taste, smell, mouth feel or appearance Suitable for kosher and halal products Applicable for a broad pH and temperature range

Benefits

Details

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

<article class="align-right media media--type-image media--view-mode-ckeditor-medium"><div class="field field--name-field-media-image field--type-image field--label-hidden field__item"> <img src="https://cdn.novozymes.com/sites/default/files/styles/small_proportional/public/image/2023-03/safe_handling_icon.png.webp?itok=mCNXGSFp" width="120" height="121" alt="safe handling icon" loading="lazy" class="image-style-small-proportional" /></div>
 
 </article><ul><li>Avoid breathing dust/fume/gas/mist/vapors/spray</li>
	<li>Avoid contact with eyes, skin, or clothing</li>
	<li>In case of inadequate ventilation wear respiratory protection</li>
	<li>IF INHALED: Remove person to fresh air and keep comfortable for breathing</li>
	<li>If experiencing respiratory symptoms: Call a POISON CENTER or a doctor</li>
	<li>Store in a dry place. Store in a closed container</li>
	<li>Dispose of contents/containers in accordance with local regulations</li>
</ul>For recommendations on how to safely handle the enzyme product, please visit the <a href="https://cdn.novozymes.com/sites/default/files/document/2024-09/Novonesis_Working_with_enzymes.pdf">guide</a>.

Safe handling

Product features, details and benefits

Liquid

NA Base-1

Acrylaway® L for French fries

How Acrylaway® works

Acrylaway® L contains the enzyme asparaginase. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety. Watch <a href="https://www.novozymes.tv/channel/10795880/safety-material">this series of safety videos</a> to find out more.

Recommended use: you can incorporate Acrylaway® L treatment into the French fry processing line:

<ul><li>in the SAPP (Sodium Acid Pyrophosphate) dipping step, or</li>
	<li>in a separate dipping step after the SAPP dip, or</li>
	<li>in an additional coating step just before the drier</li>
</ul>After dipping and coating, dry and further process the French Fries as usual.

Below you can see where in an example French Fry production process Acrylaway® can be added.

<article class="align-center media media--type-image media--view-mode-ckeditor-full-width"><div class="field field--name-field-media-image field--type-image field--label-hidden field__item"> <img src="https://cdn.novozymes.com/sites/default/files/styles/large_proportional/public/image/2023-03/Acrylaway%20Usage%20flow%20chart%20for%20french%20fries.png.webp?itok=U2lBmpmR" width="941" height="600" alt="Acrylaway Usage flow chart for french fries" loading="lazy" class="image-style-large-proportional" /></div>
 
 </article>

Recommended use

Recommended dose range: 10,000-20,000 ASNU/L dip solution. Dosage depends on temperature, length of mixing time and desired level of asparagine hydrolysis.

Recommended enzyme treatment conditions in the dipping step:

<ul><li>50-55°C (120-130°F)</li>
	<li>Holding time: 0.2–3.0 minutes</li>
</ul>

Recommended dose and process conditions

Storage: Acrylaway® can be transported at ambient temperature. Following delivery, the product should be stored in a dry place, in tightly-closed packaging at temperatures of 0-10°C (32-50°F).

Shelf life: Two years from production date when stored at 0-10°C. If stored at temperatures of up to 25°C (77°F), the product should be used within six months of delivery.

Storage and shelf life

How to use

Starchy foods usually contain the amino acid asparagine. In the Maillard reaction, asparagine gets converted into acrylamide. This is a suspected carcinogen. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means it can’t be converted into acrylamide in the Maillard reaction.

Starchy foods like potatoes usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. This reaction is also known as non-enzymatic browning. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in baked and fried starchy products. It's responsible for the golden color, delicious flavor, crispiness and mouthfeel of French Fries. But it also converts asparagine into acrylamide, a suspected carcinogen.

Asparagine is an amino acid. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means the asparagine can’t convert into acrylamide. This is a very effective way of reducing acrylamide formation in food products. Because of the naturally high content of asparagine in potatoes, this is a highly effective way of reducing acrylamide levels in French Fries, with reductions of approximately 35-50% possible.

How asparaginases reduce acrylamide in processed french fries

Reducing acrylamide will help you comply with regulations and protect your brands.

Granulate

Acrylaway® for processed potatoes

Acrylaway® L for processed potatoes

All our products for acrylamide reduction

Testing one of our products in your own production is the best way to experience all the benefits.