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Asparaginase Enzyme Acrylavoid L 5000 U/g Food Grade Acrylamide Reduction Aid for Bread Biscuit Baking

Brand Name:	KDN BIOTECH
Model Number:	Acrylavoid L-B
MOQ:	25 kg
Price:	Negotiable
Payment Terms:	L/C, T/T, Western Union, D/P, D/A
Supply Ability:	5000 kg per Month

Detail Information

Product Description

Detail Information

Place of Origin:

China

Certification:

ISO 22000, HACCP, Halal

Product Name:

Acrylavoid L Asparaginase

Enzyme Activity:

5000 U/g

Appearance:

White To Light Yellow Powder

PH Range:

4.5 - 7.5

Optimum Temperature:

40 - 70 °C

Grade:

Food Grade

Application:

Bread, Biscuit, Cracker And Cookie Baking

Shelf Life:

12 Months

Packaging Details:

25 kg food-grade drum

Supply Ability:

5000 kg per Month

Highlight:

Acrylamide Reduction up to 90 Percent

Clean Label Flavour Neutral Enzyme

Bread Biscuit Baking Processing Aid

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