DSM Food Specialties, The Netherlands, received GRAS notification from FDA for PreventASe™, an enzyme that reduces acrylamide in baked foods by as much as 90%. The “asparaginase enzyme preparation,” from the Aspergillus niger bacteria (A. niger), converts asparagine, one of the precursors of acrylamide, into aspartate, another naturally-occurring amino acid. As a result, asparagine is not available for the chemical reaction that forms acrylamide when carbohydrate-containing foods, such as breads, cakes, cookies, potato chips and cereals are cooked at high temperatures.
Acrylamide is a proven carcinogen in animals and a known human neurotoxicant, as well as a potential human carcinogen and genotoxicant.
FDA has developed an action plan on the issue of acrylamide in food. It includes developing methods for acrylamide analysis; researching mechanisms of acrylamide formation and means to reduce formation; assessing the dietary exposure of U.S. consumers to acrylamide; gathering new information about the toxicology of acrylamide; assessing the potential risk of acrylamide exposure; and evaluating options for reducing potential risk.
