Acrylamide
- Created by: jscott53135
- Created on: 22-04-18 15:52
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- Acrylamide
- Chemical produced naturally as a result of cooking starch rich foods at high temperature
- Frying , Baking, Grilling, Roasting
- Maillard reaction - reaction between reducing sugar and amino acid results in browning and flavour
- Fried potato, coffee, biscuits and bread
- EFSA - dietary exposure increases risk of developing cancer
- Acrylamide and glycidamide are genotoxic and carcinogenic
- Children may experience more exposure relative to their lower body weights
- Affects nervous system, pre- and post-natal development and male reproduction
- FSA - exposure should be as low as reasonably practicable
- FoodDrink Europe produced 'toolkit' on how to minimise it
- Cook for longer at lower temp
- Thicker cut crisps - higher temp = higher acrylamide
- Blanch potato in water before frying reduces sugar
- Thicker french fries - smaller SA:vol = less acryalmide
- British Hospitality Association and FSA - best practice guide used by food business operators
- Chemical produced naturally as a result of cooking starch rich foods at high temperature
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