Acrylamide reduction

In 2002, the Swedish National Food Authority reported the presence of elevated levels of acrylamide in starchy foods which have been treated at high temperatures. Acrylamide is a suspected carcinogen and is formed in presence of reducing sugars and amino acids, in particular asparagines. Although there is no clear conclusion yet on the risk posed by acrylamide in food, it is highlighted that intake of acrylamide from some foods may be a concern for human health.

Purac has solutions to reduce acrylamide levels in your food product. Click here to read about our solutions for savory snacks.

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Acrylamide reduction

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