ACRYLAMIDE IN FOOD - A STRATEGY HOW TO REDUCE IT

Acrylamide - a naturally arising heat-induced suspected carcinogen - is present in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like French fries and potato crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. Among possible approaches to decrease acrylamide level the use of asparaginase before heat processing and/or the application of inorganic salts as raising agents or additives during or after thermal treatment seem to be a very efficient way of acrylamide reduction up to 90 %. Moreover, the enzyme application has an unambiguous advantage in no sensorial impact on expected properties of final products. Both mentioned approaches distinctively or in a mutual combination were successfully applied in deep fried products, baked cookies and gingerbread cakes as well as potato-cereal pancakes.