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-Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, during the Maillard reaction. Less-A works effectively in production of cookies, biscuits, crackers, or crisp bread, where it converts asparagine into another common amino acid, aspartic acid. As asparagine can’t be converted into acrylamide, products show much lower levels of acrylamide. Compatible with all flour types or processing method. In baked goods consisting only of crust, i.e. biscuits, crackers or wafers tends to be rather high.
Reduction of acrylamide by Less-A
The enzyme converts the amino acid asparagine, a precursor of acrylamide, into aspartic acid, which does not react to acrylamide.