Reducing the precursors of acrylamide formation at an industrial scale is not a simple task. Multiple publications have presented methods for the reduction of acrylamide at laboratory scale; however, this does not always translate to factory establishments.
Factory processes are complex, with additional interference to methods and factors involved in production processes. Due to the complexities of production, more precursor measurements are required at every step in those processes. The traditional methods are lengthy and expensive; therefore, we offer our ASNInsta testing to shorten the time for processing and give feedback in real-time as the process is underway. This will allow food manufacturers to reduce the levels of acrylamide precursors (asparagine in this case), in a targeted way. This allows for easier optimisation of the processes used in practice.
|Food||Indicative Value 2011 (ppb)||Indicative Value 2013 (ppb)||Benchmark Level 2017 (ppb)|
|Potato chips (UK crisps)||1000||1000||750|
|Soft bread (wheat)||150||80||50|
|Soft bread (other)|
|Breakfast cereals: bran products, whole grain cereals, gun puffed grain||400||400||300|
|Breakfast cereals: wheat and rye based||300||300|
|Breakfast cereals: maize, oat, spelt, barley and rice based||200||150|
|Cereal-based baby foods||100||50||40|
|Baby foods (not cereal based) without prunes||80||50|
|Baby foods (not cereal based) with prunes||80|
|Biscuits and rusks for infants and young children||250||150|
|Coffee substitute (cereal-based)||–||2000||500|
|Coffee substitute (chicory)||–||4000||4000|
We recommend regular measurements of asparagine and sugar levels in your ingredients. Analysis should be completed only when there is an ingredient change. Asparagine and sugar levels may vary in ingredients. By measuring food, manufacturers will show that they are aware of the problem and have a system in place to reduce acrylamide precursors in their wheat, potato, and vegetable-based products. The method for measuring ingredients is simple and does not require any optimisation. The samples are sent to a laboratory which carries out the analyses and the measurement data are sent back to the factory as a report.
Food manufacturers should apply mitigation measures when the level of asparagine is too high in their ingredients. Currently, food manufacturers with higher levels of acrylamide use asparagine-breaking enzymes such as “asparaginase”. This enzyme breaks the asparagine into aspartate and ammonium. The PreventASe® enzyme reduces the level of acrylamide in food by 95%.
Another strategy includes a yeast:“AcryleastTM”, which reduces acrylamide in food by up to 90%.