Acrylamide reduction: DSM talks about the potato chip challenge

 Breaking News
  • Nestlé Inaugurates New Nescafé Dolce Gusto Production in Vietnam Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam. The site will process an expected 2,500 tons of coffee per year (equivalent to 130 million capsules), using high quality coffee beans from Vietnam. This volume is expected to increase in the coming years. The investment reflects Nestlé’s clear focus on high-growth, [...]...
  • Pink Lemonade Yogurt? Arla Brings Indulgence to New Markets Arla Foods is to expand its successful Finnish brand, Ihana, into new markets with the premium yogurt range being launched in Denmark and the UK. Meaning ‘wonderful’ in Finnish, Ihana was launched through an extensive brand launch in 2016 in Finland with an iconic new design. Indulgence is one of the few areas in growth within [...]...
  • Process Components Announces Kemutec Expansion into Netherlands Process Components has announced the expansion of subsidiary company Kemutec in Europe, with the long-established manufacturing brand opening a new office in the Netherlands. The move forms a key part of its global strategy to extend its global territories, significantly grow its revenues and create new jobs. Kemutec has more than three decades’ worth of heritage in [...]...
  • Packaging Automation Supports the Reduction in Plastic Packaging Waste With the launch of the UK Plastics Pact to address the impact plastic waste is having on the environment, retailers and manufacturers are more conscious of single use and non-recyclable plastics and want to cater for the green consumer. The industry is turning to various kinds of eco-friendly packaging with the aim of reducing plastic [...]...
  • Glanbia Cheese Joint Venture to Build New €130 Million Mozzarella Cheese Facility Glanbia Cheese, the joint venture business between Glanbia plc and Leprino Foods, plans to build a new, world-class mozzarella cheese manufacturing facility in Portlaoise, County Laois, Ireland. A site for the new facility has been identified at the recently established Togher National Industrial Estate in Portlaoise. A total of €130 million will be invested in [...]...

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



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here