According to a research in Belgium L-cysteine, an amino acid, may reduce the concentration of acrylamide by more than 99 per cent.

In industry, two asparaginase enzymes called DSM’s Preventase and Novozyme’s are used the reduction of acrylamide and 90 per cent of yield is obtained.

What is Acrylamide?

Acrylamide is a carcinogen chemical substance that ocur during frying and baking by heat induced between sugar and asparagine (Maillard Reaction).But appreciable amount of acrylamide has not be found in fresh and boiled meals. But still there is very little information about how it occur.

It was found that acrylamide couse bad effects on human health. According to some research Due to their job some people are exposed to this chemical and it cause neuralgia. Some research on male animals showed acrylamide cause infertility.

• New Acrylamide Preventative Substance: Calcium Lactate