In general we can say that Europe is awaiting a major survey that has been carried out in the USA. The results must be interpreted and one of the problem areas is to carry over conclusions from animal trials to relevant risk assessment for humans.
Acrylamide is typically created when certain starch rich foods based on potato and grain are heated. Process parameters such as temperature and cooking time, as well as dry substance content of the end product, play a significant role. Drier products and more powerful heating lead to a higher acrylamide content. In many cases the acrylamide content reflects the extent of darkening from frying or roasting.
The significance of the raw materials
It is not the starch in itself that reacts, but other naturally occurring compounds. It is the reactions between these entirely natural substances such as reducing sugars (fructose and glucose) and the free amino acid asparagine that create acrylamide during heating. For grain products it is the asparagine content that mostly affects the level, while for potatoes it is the reducing sugar content. With potatoes it is particularly difficult to check and predict the quantity of acrylamide, since the content of reducing sugars in the raw material changes during storage. Grain is more stable in this regard and generally has smaller variations between different raw materials. Since today's raw materials will always contain these components, it is important to point out that the creation of acrylamide may occur as long as we heat food. There are also other, albeit small, sources of acrylamide in food, so that we are unlikely ever to be entirely free of the problem. What may help to reduce the acrylamide problem in the longer term is the correct choice of raw materials for the different products. The problem may be solved to some extent with new varieties of potatoes and grain.
Research and solutions
Researchers have been working on finding reaction mechanisms and methods that reduce or prevent the creation of acrylamide. They have also looked at the possibility of commercialising solutions, process technology, equipment and additives.
So far these solutions have had varying effects and it is often difficult to transfer laboratory results out to the larger scale of industry. What have been most fruitful to date on an industrial scale have been various methods for washing away sugar from the potato material before deep frying. For cereal products, reducing the use of raising agents containing ammonium has helped reduce amounts. Recently enzymes have also been developed for use in foods that work in cereals especially. These remove asparagine from the raw material without unfortunate side effects. Work is also going on with lactic acid bacteria to reduce sugar or asparagine in potato raw materials.
Nofima Mat is working together with companies to reduce acrylamide content in their products, using measures that are available and that the companies themselves are able to adjust.
