Minimising Acrylamide in Foods: Key Insights from IFST's New Technical Brief

Abstract

IFST have published their latest Technical Brief on Acrylamide. Technical Briefs are short explainers of food science topics aimed primarily at food manufacturing Technical Managers but useful to others with an interest in the subject.

Acrylamide, a chemical compound with the formula C₃H₅NO, is extensively used in industrial applications, particularly in the manufacture of polymers and cements. Interestingly, acrylamide also forms naturally in certain foods as a result of cooking or heating processes, especially when foods are cooked at high temperatures. Common sources of acrylamide in the diet include potato-based products such as chips, crisps, and other fried or baked snacks, where heat encourages its formation. Cereal products like bread, toast, biscuits, crackers, and breakfast cereals—especially those that are browned or toasted—also contribute significantly. Additionally, coffee beans develop acrylamide during the roasting process, with levels influenced by factors such as bean variety and roasting duration.

Through comprehensive analytical techniques, scientists and food safety authorities can monitor and manage acrylamide levels in the food supply chain, ensuring consumer safety and informed dietary choices. Analysis involves sample preparation, extraction, purification and quantification, using sophisticated techniques. Acrylamide formation is not homogenous in a food, so sampling is important, for example most acrylamide in a loaf of bread will be in the crust. Preparation can involve grinding or blending to create a consistent mixture. Extraction can be carried out with solvents (e.g. water, methanol, acetonitrile) or by Solid-Phase Extraction (SPE). Analysis requires high-specification and specialist laboratory testing, usually Liquid Chromatography-Mass Spectrometry (LC-MSMS) and, less commonly, Gas Chromatography-Mass Spectrometry (GC-MS) after derivatisation. Once typical acrylamide levels are modelled for a particular production process, and product design, then indirect indicators can be used for in-process specification control e.g. monitoring of raw materials for formation precursors, such as asparagine.

By implementing strategies, acrylamide levels can be significantly reduced enhancing food safety and consumer confidence. Strategies are highly specific to the product type, and detailed guidance has been published for some product types. Common themes include:

1. Raw material selection and preparation: To reduce acrylamide formation in food products, it is crucial to select raw materials that naturally contain low levels of asparagine and reducing sugars, as these compounds are key precursors to acrylamide formation during cooking. Furthermore, agricultural practices can be optimised to lower asparagine and sugar concentrations in crops by adjusting fertilisation and harvest timings to minimise the accumulation of these compounds. In certain recipes, substituting high-asparagine ingredients can also be beneficial; for example, partially replacing wheat flour with rice flour is an effective approach. By implementing these combined strategies, the potential for acrylamide formation is reduced, thereby enhancing food safety.

2. Formulation adjustments: Incorporating additives that inhibit acrylamide formation, such as citric acid or calcium salts, can be highly effective as they lower the pH, thereby reducing acrylamide levels. Additionally, limiting the amount of reducing sugars, particularly in baked goods and breakfast cereals, helps minimise the potential for acrylamide formation. The use of enzymes like asparaginase is another valuable approach; this enzyme converts asparagine into aspartic acid, which does not lead to acrylamide formation. This method is particularly useful in products such as potato-based snacks and baked cereal goods. Together, these formulation adjustments provide practical solutions to lower acrylamide levels in various food products.

3. Processing modifications: Lowering cooking temperatures and reducing cooking times, particularly when frying, baking, or roasting, is an effective method to minimise acrylamide formation, with a recommended goal of achieving a golden yellow rather than dark brown colour. Maintaining higher moisture levels during cooking can also inhibit acrylamide formation, as it tends to form more readily in dry conditions. Where possible, employing precooking techniques, such as blanching potatoes before frying, helps leach out asparagine and sugars, further reducing the likelihood of acrylamide development. These processing modifications contribute to safer preparation methods across various food products.

4. Product design: consider alternative cooking technologies that minimise formation, such as vacuum frying which involves lower temperatures than traditional frying.

5. Packaging:Protect products cooked at home from moisture loss during storage.

6. Raw material storage: for example, potatoes and grains are kept in controlled storage conditions, ideally dark, cool, low humidity, with controlled normalisation cycles before entering supply chains.

7. Consumer education: provide clear on-pack cooking instructions (temperature and time). Ensure validated cooking instructions prevent excessive acrylamide while maintaining reasonable product quality

8. Research and development: invest in ongoing research to better understand acrylamide formation mechanisms and develop new mitigation techniques; regularly monitor levels and adjust production processes; characterise levels and develop strategic approaches to minimise formation of acrylamide.

9. Industry collaboration: work with industry peers to share knowledge and best practices.