Acrylamide Testing Services

At Curtis Analytics we provide fast and cost-effective Acrylamide Testing Services. Our services have been recognised as being the most cost-effective available thanks to our cutting edge working practices.

What Is Acrylamide and Why Does It Matter?

Acrylamide is a toxic chemical that forms in starchy foods, such as bread, crisps, and other baked or fried products, during high-temperature cooking processes. It is commonly found in foods made from wheat, potatoes, rye, oats, and coffee.

The International Agency for Research on Cancer (IARC) classifies acrylamide as a Group 2A probable human carcinogen. According to the World Health Organization (WHO), this classification means that acrylamide is likely to increase the risk of cancer in humans. Acrylamide is also neurotoxic, potentially damaging the brain and nervous tissues, and has been linked to male infertility. Research suggests associations between acrylamide exposure and an increased risk of pancreatic cancer, Hodgkin’s disease, and cancers of the brain and central nervous system.

Acrylamide analysis

Acrylamide analyses are obligatory for all food manufacturers unless exempt by EU regulation.

Amino acid analysis

Amino acids (particularly asparagine) and reducing sugars analyses are acrylamide precursor tests that are indicative for acrylamide forming potential. The acrylamide forming potential has to be as low as possible. Therefore, asparagine levels and sugar levels should be monitored continuously.

For wheat products, the most important is asparagine accumulation in the grain.

Sugar analysis

Glucose and fructose were found to determine acrylamide formation in potatoes. It is concluded that acrylamide content in potato products could be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.

Other analyses - complex sugars

Structure analysis of arabinoxylan and mixed-linkage glucan in cereal flour. Quantification of water extractable and water un-extractable hemicelluloses in plant matrices (monosaccharides analysis).

Legislation & Regulation

The recently adopted regulation: EU COMMISSION REGULATION (EU 2017/2158) (20-Nov-2017), established mitigation measures and benchmark levels for the reduction of acrylamide in food. The regulation requires business operators to adopt mitigation measures necessary to meet the objectives of the Regulation. To confirm compliance with benchmark levels, the effectiveness of mitigation measures by industry will have to be verified through sampling, testing and analysis.

For more information follow this link