Acrylavoid L is a food-grade L-asparaginase enzyme engineered to reduce acrylamide formation by up to 90% in bread, biscuits, crackers and cookies. It converts free asparagine into aspartic acid before high-temperature baking, interrupting the Maillard reaction pathway that forms acrylamide.
Recommended dosage: 100-500 ppm based on the asparagine content of the flour. Add during dough mixing for uniform distribution.
| Product Name | Acrylavoid L Asparaginase |
| Enzyme Activity | 5000 U/g |
| Appearance | White to light yellow powder |
| Grade | Food Grade |
| Shelf Life | 12 months |