Using asparaginase, bakers can reduce acrylamide levels by 40 percent to 95 percent in baked products from cookies to crisp bread.

“If bakers decide to heed the FDA's suggestions, the resulting dough may not be strong enough to withstand the stress of high speed production. This is where enzymes can help,” Forman says. “In the presence of oxygen and water, the enzyme glucose oxidase oxidizes glucose to form gluconic acid and hydrogen peroxide. The hydrogen peroxide is a strong oxidizing agent and helps the formation of a strong dough via the formation of disulfide bonds from free sulfhydryl groups. When used in combination with ascorbic acid and perhaps other dough conditioning enzymes, such as xylanases, the baker can reduce the level of ADA in the formula or eliminate it, allowing for a more label-friendly ingredient line…With the addition of a few parts per million of glucose oxidase, bakers also may reduce ascorbic acid levels by half,” Forman adds.

Using enzymes to reduce acrylamide

Acrylamide is a chemical compound that forms naturally in a variety of foods that are cooked or baked at high temperatures, including cookies, breads and biscuits. Acrylamide is classified as “probably carcinogenic to humans” by the International Agency for Research on Cancer (IARC).

While IARC and the Joint FAO/WHO Expert Committee on Food Additives both have expressed concerns regarding human exposure to acrylamide, research into a carcinogenic link for humans has been inconclusive, says Gary Johnson, regional marketing manager, Novozymes. The FDA has acrylamide mitigation as a priority, but because of the complexity of acrylamide studies in humans, it will likely be some time before a decision is reached. Other countries, however, are taking action. Health Canada has recommended that acrylamide be included on the nation's list of toxic substances and, in Germany, “signal values” have been determined for each product group. If acrylamide levels above the signal value are found, food control authorities contact the food producer to discuss minimization, notes Johnson.

The enzyme asparaginase has been shown to reduce acrylamide levels. While acrylamide cannot be easily removed once it is formed, it can be prevented from forming. “[Asparaginase] prevents the formation of acrylamide by modifying its precursor, the naturally present amino acid asparagine to form another common amino acid, aspartic acid,” Johnson says. Novozymes' asparaginase product is produced by submerged fermentation of a genetically modified microorganism, Aspergillus oryzae. “The enzyme protein, which in itself is not genetically modified, is separated and purified from the production organism. It comes in liquid and granulated versions that can be easily measured into the dough system during its normal mixing stage. Recommended dosages range from 70 ppm to 570 ppm, so the amount actually added is quite small,” he adds. Although it depends on several factors, such as temperature, pH and water activity, Novozymes' asparaginase has achieved a 40 percent to 95 percent reduction in acrylamide levels in baked products from cookies to crisp bread without negatively impacting appearance or sensory characteristics.

While some bakers are enjoying the results of asparaginase, many are waiting for FDA's ruling for how the baking industry should proceed before incorporating the enzyme.