Asparaginase Enzyme Acrylavoid L 5000 U/g Food Grade Acrylamide Reduction Aid for Bread Biscuit Baking
Price:
Negotiable
MOQ:
25 kg
Delivery Time:
7-15 working days
Brand:
KDN BIOTECH
Product Description
Acrylavoid L Asparaginase Enzyme for Baked Goods
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.
Key Benefits
- Up to 90% acrylamide reduction in baked goods
- Clean-label, flavour-neutral processing aid
- No impact on dough rheology, crumb colour or texture
- Stable across typical baking pH and temperature ranges
Application
Recommended dosage: 100-500 ppm based on the asparagine content of the flour. Add during dough mixing for uniform distribution.
Specifications
| Product Name | Acrylavoid L Asparaginase |
| Enzyme Activity | 5000 U/g |
| Appearance | White to light yellow powder |
| Grade | Food Grade |
| Shelf Life | 12 months |
Similar Products
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
KDN Biotech (Shanghai) Co., Ltd.
Location
RM304, BUILDING 6, NO 88 SHENGRONG ROAD, PUDONG DISTRICT, SHANGHAI, P.R.C
Contact Person
Charlotte