Determination of Acrylamide

Determination of Acrylamide

Acrylamide is a process pollutant formed by baking, frying or roasting foods containing starch. Understanding and reducing acrylamide levels in food businesses is an important issue.

Foods for which Acrylamide Analysis is usually performed:
• French fries,
• Potato chips/chips,
• Biscuits
• Coffee

With the determination of acrylamide, it is aimed to determine the acrylamide levels in processed foods correctly and to determine the measures to be taken depending on the result.

The main cause of acrylamide formation is the reaction between an amino acid and reducing sugars, known as the Maillard reaction.