Measurement of Acrylamide in Potato Chips by Portable FTIR Analyzers
نویسنده
چکیده
Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human carcinogen and formal regulation of acrylamide levels is under consideration worldwide. The compound is on California’s Proposition 65 carcinogenic substances list, which requires a warning label on food products that contain elevated levels of a posted substance. Following legal action by the State of California, major potato chip manufacturers have agreed to reduce the level of acrylamide in potato chips to 275 ppb over the next several years. Acrylamide levels are of concern to European Union countries as well, and have been monitored in food for the past two years. Measurement of Acrylamide in Potato Chips by Portable FTIR Analyzers
منابع مشابه
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