date:Dec 03, 2012
nd an amino acid called asparagine. Zeracryl says that using its patented process, which includes Lactic Acid Bacteria, a fermentation process converts the simple sugar to lactic acid, thus avoiding to a large extent the formation of acrylamide. Some strains of the Zeracryl Lactic Acid Bacteria also consume asparagine, further hindering acrylamide formation.
The quality of the food products appears to remain stable. Blind tests show that the taste and texture are not changed, said CT Hans Blom.