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Asparagine

The free amino acid, asparagine, is one of the main limiting factors of acrylamide formation in wheat products. The current golden standard analyses of asparagine take ten days to complete. However, food manufacturers are looking for more straight forward and faster methods to analyse raw products. ASNInsta test allows asparagine to be measured easy, intstantly, within ten minutes and reliably. Thus confirming, that food manufacturers are reducing acrylamide forming potential as low as reasonably achievable.

Curtis Analytics offers state-of-the-art testing technology, carrying out the full spectrum of amino acid, acrylamide and sugar analyses. Curtis Analytics analysis wheat, rye and potato samples for amino acids, particularly ASN, as a commercial service are the fastes and affordable testins in the UK.

Curtis Analytics Ltd aims to help companies and private individuals to reduce the levels of acrylamide in their products and meet the requirements of legislation, making our food safer.

Curtis Analytics offers state-of-the-art testing technology, carrying out the full spectrum of amino acid, acrylamide and sugar analyses. Curtis Analytics developed and modelled the optimisation of the asparagine hydrolysis assay, which is working effectively for wheat, potato and rye samples and is completed. Additionally, Curtis Analytics analyses wheat, rye and potato samples for amino acids, particularly ASN, as a commercial service.