Acrylaway

Acrylaway is an enzyme preparation derived from the fungus *Aspergillus oryzae*. It is produced through fermentation and is used to reduce the formation of acrylamide, a compound that can form in some starchy foods during high-temperature cooking processes like baking or frying.

Acrylaway is added to foods to lower the levels of acrylamide, a potential carcinogen that can form in certain foods during cooking. It is most commonly found in baked goods such as cookies, cakes, and bread, as well as in potato-based products like french fries.

Acrylaway is generally recognized as safe (GRAS) by the FDA for use as an enzyme preparation in food. Its purpose is to reduce the formation of acrylamide, a compound that forms naturally in some foods during high-heat cooking. While acrylamide is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), the levels found in food are generally low, and the risk is considered small. Regulatory bodies like EFSA have also evaluated acrylamide and recommended efforts to reduce its presence in food.