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May 8, 2013 · Reduced levels of asparagine decrease the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2.
For example, decreasing the frying temperature and cooking to a lighter color may help lower acrylamide levels in potato chips. • FDA’s Acrylamide in Foods Guidance provides information to...
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Sep 9, 2019 · That has inspired more work on acrylamide reduction. Last summer, Simplot licensed CRISPR-Cas9 and related gene-editing technologies for use in a future generation of low-acrylamide potatoes.
Mar 20, 2015 · By lowering the levels of certain enzyme, they also reduce black spots from bruising, and stay whiter longer when cut or peeled, resulting in less potato waste, says Simplot.
May 27, 2015 · Potato bruising is caused when damaged cells release an enzyme known as polyphenol oxidase (PPO) which interacts with different compounds creating the black...
Jan 9, 2015 · Suppressing the asparagine enzyme results in production of 50–70% less acrylamide when the potatoes are cooked, according to Simplot.
Nov 8, 2014 · The potato’s DNA has been altered so that less of a chemical called acrylamide, which is suspected of causing cancer in people, is produced when the potato is fried. The new...
