Stabilization of asparaginase

A method for producing a heat-treated food product comprising:

• a) contacting at a temperature of at least 42° C. an intermediate form of said food product with asparaginase at a pH which is lower than about pH 6.5,
• b) incubating the intermediate form of the food product for at least 1 minute, and
• c) processing the intermediate form of the food product to obtain the heat-treated food product, wherein the processing comprises heating.