Development of Novel Enzyme Based Processing Aid for The Reduction of Acrylamide in Different Thermally Processed Food Products

Introduction

Acrylamide, formed during processing of food, is known as carcinogenic, genotoxic and is also responsible for reproductive disabilities in animals and humans resulting in a serious problem for the food industry worldwide. Pre-processing of food products using Acryl-aid will significantly reduce the acrylamide formation and improve the food quality.

State of Development

Proof of Concept

Unique Features of the Product/Technology

A novel acryl-aid enzyme formulation using the novel asparaginase enzyme is being developed which would have potential food technology application. The novel asparaginase based enzyme formulation will have better implications as a pre-processing aid in acrylamide reduction and improved food quality.

Market Potential

The market of this product ranges from utilization in food manufacturing units, bakeries, major food retail outlets and even at every common household. The product, Acrylaway would serve as a processing aid, which is currently not available either India. In Western countries asparaginases derived from Aspergillus niger and Aspergillus oryzae Acrylaway, Novozymes, Canada have been used for acrylamide reduction during food processing. There are currently no similar food products available in the Indian market .

For further information please contact :  

Biotechnology Industry Research Assistance Council (BIRAC)
1st Floor ,MTNL Building ,9 ,
CGO Complex, Lodhi Road,
New Delhi-110003
E-mail: birac.dbt@nic.in
Phone: + 91-11-24389600