Crisp and Potato Manufacturers

Acrylamide reduction strategies

Instant test ‘at the gate’

Curtis Analytics is your go-to solution for expert acrylamide testing. Our team is dedicated to providing top-notch analysis and guidance to help you effectively reduce acrylamide levels in your products. With our innovative techniques and personalised approach, we ensure that your food products meet the highest standards of quality and safety. Trust Curtis Analytics for cutting-edge solutions in acrylamide testing expertise.

Strategies for Reducing Acrylamide Levels in Potato Products

  1. Blanching
  • Method: Blanch potatoes in hot water (around 65 to 85°C) for a few minutes before frying or baking (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6133836/).
  • Effectiveness: This can help reduce the levels of sugars and asparagine, which are precursors to acrylamide formation.
  1. Soaking in Water
  • Method: Soak raw potato slices in water for 15-30 minutes before cooking (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101495/) .
  • Effectiveness: Soaking helps leach out sugars and amino acids, particularly asparagine, which reduces acrylamide formation during cooking.
  1. Lower Cooking Temperatures
  • Method: Cook potatoes at lower temperatures whenever possible (https://www.foodnavigator-usa.com/Article/2005/06/09/Lower-cooking-temperatures-combat-acrylamide-more-evidence).
  • Effectiveness: Baking, frying, or roasting at lower temperatures can significantly reduce acrylamide levels. Aim for temperatures below 175°C (347°F)( https://dx.doi.org/10.12944/CRNFSJ.3.1.03).
  1. Shorter Cooking Times
  • Method: Reduce cooking times to minimize acrylamide formation (chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://food.ec.europa.eu/document/download/8e4d072e-1491-4801-a919-3be8a1b92b66_en).
  • Effectiveness: The shorter the exposure to high temperatures, the less acrylamide will form.
  1. Acidic Ph to reduce acrylamide formation in potatoes
  • Method: Marinate potatoes in acidic solutions such as citric acid, vinegar or lemon juice before cooking (https://dx.doi.org/10.12944/CRNFSJ.3.1.03).
  • Effectiveness: Acidity can inhibit the formation of acrylamide during cooking.
  1. Selecting Potato Varieties
  1. Storage Conditions
  • Method: Store potatoes in cool, dark places but not in the refrigerator (chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.leatherheadfood.com/wp-content/uploads/2018/01/White-paper-59-Acrylamide-in-foods-an-update.pdf).
  • Effectiveness: Storing potatoes in the fridge can increase their sugar content, leading to higher acrylamide formation when cooked.
  1. Avoid Over-browning
  • Method: Cook potatoes until they are golden yellow rather than brown.
  • Effectiveness: Overbrowning indicates higher acrylamide levels; aim for a lighter colour (https://www.comarkinstruments.net/news/reduce-acrylamide-by-going-for-gold/).
  1. Air-frying
  • Method: Air-frying potatoes reduces the acrylamide in them by 90% compared to conventional frying (https://pubmed.ncbi.nlm.nih.gov/25872656/).
  • Effectiveness: This new process can reduce overall acrylamide levels.
  1. Use of Additives
  • Method: Use additives like calcium salts (e.g., calcium chloride) or other substances that inhibit acrylamide formation.
  • Effectiveness: Certain additives can reduce acrylamide formation by reacting with precursors or altering the cooking process.

Why test with us

The free amino acid, asparagine, is one of the main limiting factors of acrylamide formation in wheat products. The current golden standard analyses of asparagine can take ten days to complete. However, food manufacturers are looking for more straight-forward and faster methods to analyse thier raw ingredients. The ASNInsta test allows asparagine to be measured easily, intstantly (within ten minutes) and reliably. This test will help food manufacturers to show that they working towards reducing the acrylamide-forming potential to as low as reasonably achievable.

High quality testing

Asparagine instant testing "ASNInstaTest"

The food manufacturing industry requires an instant asparagine content test. Our “ASNInsta” sensor measures asparagine in thier products instantly, allowing food manufacturers to follow the process of the reduction of asparagine during processing in thier products. This is beneficial for manufacturers to help them map their processes, determining the important steps for mitigation and target mitigation strategies to where they are required in the process to optimise the reduction of acrylamide formation in their operations/products.

AcrylamideINSTA Test: A rapid, real-time and on-site test for acrylamide content in food

Acrylamide instant sensor

Following the successful development of our ASNInsta test, we have begun development of an acrylamide instant sensor/test.

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We are happy to collaborate with industry to help them set up thier own testing.

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Further Reading

 

Reducing the acrylamide-forming potential of wheat

Tanya Y. CurtisNigel G. Halford

First published: 19 August 2016

https://doi.org/10.1002/fes3.85

Citations: 20

Acrylamide in Food

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