NATURAL WAY ACRYLAMIDE REDUCTION with GLYCIMAXTM and GLYCIMAXTM·FORMULA
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What is GLYCIMAXTM GLYCIMAX TM is an Ultra-Pure Bio-enhanced Glycine from ND Pharma. How GLYCIMAXTM can help in reducing Acrylamide? GLYCIMAXTM special formula and technology helps in reducing acrylamide formation in high temperature processing foods reducing up to 200-300 units/g added to such foods prior to cook processing, without altering product characteristics and attributes. Such foods include a wide array of classes from doughnuts to pizza, from cookies to fries and snacks. Acrylamide formation Acrylamide is formed in all HT processing foods as a consequence of a natural reaction of the amino acid asparagine and reducing-sugars present within such foods and raw in starching materials as cereals, potatoes, flour, so once fried or baked at high temperatures such foods will contain acrylamide, sometimes much over the maximum permitted and/or tolerated levels for food intake. How GLYCIMAXTM works? Contrary to other systems that use enzymatic prevention of Acrylamide formation, that are expensive and limited as per enzyme´s resistance to heat and other variables that impose limitations to it´s use, GLYCIMAXTM is an ultra-pure bioenhanced glycine that is capable of producing an elimination reaction of Acrylamide. This reaction is confirmed by a proprietary mechanism of identification of the major reaction product 2-((3-amino-3-oxopropyl)amino)acetic acid in the Asparagine/Glucose/15 N-Glycine system. The perfect solution at all.