PreventASE Enzyme Gets Singapore and Dutch Approval
A so-called “asparaginise enzyme preparation” derived from the Aspergillus niger micro-organism, PreventASe converts one of the precursors of acrylamide, asparagine, into another naturally occurring amino acid, aspartate.
12/01/09 PreventASe, DSM Food Specialties’ enzyme preparation developed to mitigate acrylamide formation in baked products, has gained regulatory approval in Singapore. The request was successfully submitted to the Food Control Division, Agri-Food & Veterinary Authority of Singapore. In addition, the Dutch Ministry of Health, Welfare and Sport has amended the Commodities Act relating to Bread and Flour to include PreventASe for use as a baking enzyme, thereby enabling its use in the intended food applications in the Netherlands. Other recent approvals have cleared DSM Food Specialties’ product for use in the US, Australia, New Zealand, France, Switzerland, Denmark, Mexico and Russia. The growing number of regulatory approvals for PreventASe demonstrates its international recognition as a safe and effective acrylamide-lowering tool.
A so-called “asparaginise enzyme preparation” derived from the Aspergillus niger micro-organism, PreventASe converts one of the precursors of acrylamide, asparagine, into another naturally occurring amino acid, aspartate. As a result, asparagine is no longer available to take part in the chemical reaction that forms acrylamide during the heating of products such as bread, biscuits, crackers, processed potato products and cereals.
Ruth Donners, Business Manager PreventASe, DSM Food Specialties, commented: “These two, high-profile approvals are excellent news for PreventASe and for the food industry as a whole. The green light for its use in both Singapore and the Netherlands further extends its global reach and means that manufacturers in both regions can benefit from our valuable acrylamide mitigation technology.”
“The PreventASe range can be tailor-made to individual customer requirements, taking into account their unique products and manufacturing processes. With the portfolio now extending to all bakery products affected by acrylamide formation during heating, we are confident that we can offer the highest quality support to manufacturers across the world.”
PreventASe is proven to be able to mitigate the formation of acrylamide in certain foods by as much as 90%. The PreventASe enzyme is a so-called “asparaginase enzyme preparation” from the Aspergillus niger micro-organism (A. niger). The enzyme basically converts one of the precursors of acrylamide, asparagine, into another naturally occurring amino acid, aspartate. As a result, asparagine is not available anymore for the chemical reaction that forms acrylamide when carbohydrate-containing foods, such as bread, biscuits, crackers, processed potato products and cereals, are being heated. Various authorities require the mitigation of its presence in food. Applying asparaginase in food in order to reduce acrylamide has been identified as one of the solutions by both industry associations and Governmental institutions.
