Acrylaway® 3500 BG Wheat Free is recommended for gluten free applications. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions between the amino acid asparagine and reducing sugars. This typically occurs at temperatures about 100°C and is responsible for important color and flavor development in friend and baked starchy products.
Novozymes focuses on enzyme production for the Food, Beverage and Nutrition industry. Their enzymes have application in baking, brewing, dairy, distilling, flavor enhancement, food specialties, health, nutrition, juice, meat processing, oils, fats, starch, wine and more. Novozymes offers quality products that require fewer additives and preservatives and enhance nutritional value and taste.
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Novozymes vous présente la documentation dans les régions indiquées ci-dessous:
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