Acrylamide

Acrylamide is an organic compound which can cause neurotoxic effect leading to cancer. It is formed by reaction of 2 naturally occurring GRAS (Generally Recognized as Safe) food ingredients fried at high temperature.

Amino acid + Sugar @180⁰ C → Acrylamide

The compound is naturally formed in food products such as baked goods, cereals, potato products and coffee during an amino acid-sugar reaction called Maillard or Browning reaction. Acrylamide is only formed when certain amino acids and sugar combine in the presence of heat higher than 120 degrees Celsius (248°F). 

Thus, high-temperature cooking, such as frying, roasting or baking is most likely to cause acrylamide formation. Boiling and steaming do not typically form acrylamide. Additionally, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures. Acrylamide in your diet could contribute to a lifetime risk of developing cancer.

TUV India has developed and validated the analytical method, analyzed using high end equipment with the most valuable LOQ in market for testing in foods like Coffee beans, Biscuits and Potato Fries etc. With the current awareness trend and active consumer health safety initiatives it is important that food products are tested for presence of acrylamide to ensure consumers are aware of the risk related to respective food product.