FDBusiness.com

Acrylamide reduction: DSM talks about the potato chip challenge

 Breaking News
  • Innovation Driving Dairy Crest Dairy Crest Group has reported a 2% rise in revenue to £224.9 million and a 13% increase in adjusted profit before tax to £22.7 million for the first six months ended 30 September 2018 as its two largest brands, Cathedral City and Clover, delivered strong growth of 7% and 9% respectively and demand for the [...]...
  • Diageo Sells Portfolio of Brands to Sazerac Diageo has agreed the sale of nineteen brands to Sazerac, the US-based alcoholic beverages company, for an aggregate consideration of $550 million. The net proceeds of approximately £340 million, after tax and transaction costs, will be returned to shareholders through a share repurchase following completion, which will be incremental to the previously announced programme of [...]...
  • GEA Builds Dairygold’s Next Milk Powder Plant in Ireland In July of this year, GEA received the order for Dairygold’s next milk powder plant in Ireland at Mallow, County Cork. The scope includes one new spray drier (GEA’s Multi-Stage Dryer – MSD® size 1000), one new evaporator to match (type 3 MVR), one new 12MT/hr x 25kg GEA powder packing LI Line (Limited Intervention) [...]...
  • Strongbow Blossom Rosé Sparkling Apple Cider Launched With Identity and Packaging Design by Denomination Leading drinks design agency Denomination has designed a new product, Strongbow Blossom Rosé Sparkling Apple Cider, for Carlton & United Breweries (CUB, part of the AB InBev family), aiming to bring growth and inject excitement back into the cider category. Denomination developed an elegant and Insta-worthy design to appeal to the repertoire of drinkers who usually enjoy white [...]...
  • Parmalat Acquires Canadian Natural Cheese Division of Kraft Heinz For €1.1 Billion Parmalat, the Italian dairy group, is acquiring Kraft Heinz Canada’s division that produces and markets Kraft’s natural cheese products, mainly under the Cracker Barrel, P’tit Quebec and aMOOza brands, for C$1.62 billion (€1.1 billion). Net revenue generated by the business being acquired amounted to about C$560 million (€374 million) in 2017. The acquired business includes [...]...

Acrylamide reduction: DSM talks about the potato chip challenge

July 01
09:07 2013

Enzymes can help snack makers significantly reduce acrylamide in baked goods and snacks, but they are not ideal for potato chips, says DSM.

DSM’s PreventASe enzyme works in baked goods, snacks and biscuits to reduce acrylamide formation by converting asparagine into another natural amino acid, aspartate – removing one of the precursors to the reaction.

However, global marketing and sales manager for the product Jeroen van Roon said the enzyme is less suitable for applications like potato chips.

“The honest picture is that in dough-based applications, where there’s time for the enzyme to react, we can achieve fantastic acrylamide reduction with no impact to the final product,” Van Roon told BakeryandSnacks.com.

Potato processing is very short and there is a very high level of asparagine in potatoes, he said, making it difficult for the enzyme to be effective.

PreventASe can enable up to 90% acrylamide reduction but for potato chips, it is nowhere near that, he added.

Working on snacks…

“Of course we are continuing to look at how to maximise use of the enzymes we have – continuing to look at all segments, including potato chips,” Van Roon said.

DSM is heavily investing in R&D for acrylamide reduction in snacks given the interest in the market, he said.

“We are working with our customers. This is not a discussion that is black and white,” he said.

‘Intrinsic advantage’

There are some advantages with use of enzymes to reduce acrylamide, Van Roon said.

“The advantage of using enzymes is that it’s specific. They are not geared towards reducing the Maillard reaction or browning process which could lead to changes in the final product,” he said.

DSM’s product is focused on converting asparagine to aspartate, and this ensures less impact on the final flavor and texture of the product, he said.

Acrylamide reduction on the agenda

“Acrylamide reduction is clearly still an issue on the agenda of industry and at government level,” Van Roon said.

“The industry is taking this very seriously – it is acting,” he added.

Van Roon observed that many manufacturers are opting for combinations – using technology, processing changes and enzymes together in the battle against acrylamide formation.

“We like to consider ourselves as part of the solution. Enzymes are a very useful contribution to the toolbox out there,” he said.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 21, 2018expoSE European Asparagus and Strawberry Fair
  • November 27, 2018Health Ingredients Europe
  • November 28, 2018FOOD & LIFE
  • December 3, 2018P&P 2018
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements