Low-Acrylamide Sopaipillas
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Summary
The main attribute is the addition of an enzyme called Asparaginase that reduces the formation of acrylamide in the final product. According to studies, acrylamide may have the potential to cause cancer.
Potential Use
This enzyme can be added to different types of food processes and formulations used to produce processed, fried or baked foods, significantly reducing the final content of acrylamide.
Advantages
The two advantages of this formulation are: 1) it significantly reduces the amount of acrylamide without impairing the appearance or flavor of the final product; and 2) the process only requires a small amount of the enzyme.
Research Team
- Researchers: Franco Pedreschi, María Salome Mariotti, Andrea Bunger and Nicolás Carvajal.
- School of Engineering