# Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance), Division 4: In wet dough-based systems, FBOs shall consider the use of the following substances insofar possible, taking into account that these substances may not be synergistic in their mitigation effect i.e. specifically applies to the use of asparaginase and lowering levels of pH:

Extent: E+W+S+N.I.

Asparaginase
Acids or their salts (to reduce the level of pH of the dough)
Calcium salts.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/II/division/2/division/4 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-II/division-2/division-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.