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How to reduce acrylamide levels in bakery products

  • The bakery and baked goods sector is one of the sectors where measures to reduce acrylamide levels in developments have the greatest impact.
  • Baking enzyme can reduce acrylamide levels in bakery products by up to 95%

The data from the Eurobarometer finds that the cost of food is the main factor influencing Europeans' purchasing behaviour. Food safety is also important and 41 % of EU citizens assume that the food they buy is safe. The data highlight consumers' increased awareness of warnings such as excessive consumption of acrylamide. This concern extends to the food production industry, especially in the bakery and baking sector. On Alifarma we have a versatile and effective solution for reducing acrylamide levels in baked goods. It's called PreventASe® and is manufactured by our represented dsm-firmenich - read on to find out more!

Acrylamide is a chemical that is naturally generated in starch-containing foodstuffs during high-temperature cooking processes. Acrylamide is formed in the presence of an amino acid called asparagine, together with the combination of reducing sugars and at a high processing temperature (>120°C). The adverse health effects of this substance focus on its neurotoxic potential for humans and animals and its carcinogenicity and genotoxicity observed in experimental animals. Given the evidence that the presence of acrylamide in food was a potential health risk, in 2017 the European Commission established a number of mitigation measures and reference levels to reduce the presence of acrylamide in food (Regulation (EU) 2017/2158), which it reviews every three years.

Based on the studies carried out, different resources have been developed to reduce exposure to this substance as much as possible, with recommendations for both large-scale producers and consumers in the domestic environment. Many food products are affected by this phenomenon, although one of the sectors where it has the greatest impact is the bakery sector due to the need for baking in the production process.

The Maillard reaction and the key enzyme

Acrylamide is formed by sugars and amino acids that are naturally present in many foods and its presence is directly related to food processing. The chemical process that causes it is known as the Maillard reaction, which results in a colour and aroma in foods that are organoleptically appetising to the consumer. Unfortunately, the reaction also generates acrylamide, a toxic and carcinogenic product.

Manufacturers of bakery products keep a close eye on this component and have established a number of good manufacturing practices to minimise its presence. On Alifarma we work with a baking enzyme that reduces acrylamide levels in processed foods by up to 95% (depending on the application). This is PreventASe®, manufactured by dsm-firmenichand which stands out as a highly effective solution for reducing levels of this substance in the manufacture of baked bakery products.

Safer baked goods

The pressure to reduce acrylamide levels in product development continues and this enzyme solution allows the benefits of the Maillard reaction to be realised by reducing acrylamide levels in the final product. This is a versatile, effective solution that does not alter the taste and texture of the original product and contributes to clean labelling.

  • It reduces acrylamide levels by a very high percentage. It is most effective in biscuit, toast and wafer type products due to the combination of sugars, proteins and water activity in these types of formulations.
  • It does not affect the taste, texture or appearance of the original product.
  • The functional enzyme is inactivated by heat treatment (baking) and is therefore considered as a food adjuvant.
  • It is available in liquid and powder versions to suit your manufacturing operations.
  • A specially developed version is available for use in higher pH applications.

Only two manufacturers with many years of experience in the sector produce this enzyme and given its good results, it is now part of the wide range of options available at Alifarma. In addition, it is a product with a very competitive cost-benefit ratio.

The team of Alifarma and the manufacturer of PreventASe®, dsm-firmenichhas a team specialised in the application of this solution. If you need more information about the enzyme and advice on the process to incorporate it into the development of your products, please do not hesitate to contact contact with us.

References attached images:
IMAGE 1 ACRYLAMIDE: Pexels Karol D https://www.pexels.com/es-es/foto/galletas-en-caja-317969/

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