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... taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china ... a laboratory system designed to model acrylamide formation showed that taurine may inhibit the production of the potential carcinogen by about 72 percent ... it is known that taurine can participate in the maillard reaction that produces acrylamide, and therefore may reduce the production of acrylamide ... , and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ) ... mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines ... using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added ... the acrylamide story despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... safety data a toxicology study reported at the end of 2009 that tolerable intakes of acrylamide should be set at 2

... irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from india ... scientists based at research institutes including the institute of chemical technology and the bhabha atomic research centre in mumbai found that the acrylamide content was nearly 7 per cent lower in potato chips ( crisps ) made from irradiated potatoes stored at 14°c and 4°c than the corresponding non-irradiated controls ... acrylamide is a neurotoxic compound, and probable carcinogen ... ” acrylamide content of potato chips was determined by using liquid chromatography-mass spectrometry/mass spectrometry (lc-ms/ms) as described previously, while the colour of the potato chips was measured using a hunter lab colourimeter labscan xe ... the acrylamide content of potato chips prepared from non-irradiated control potatoes increased from 416 ... the interaction between temperature and time of storage was found to be significant for acrylamide formation in chips prepared from non-irradiated potatoes while the same from irradiated potatoes was found to be non-significant ... 034 title: acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes authors: mulla, m

... the use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, french fries, suggests a new study from belgium ... there's a big difference between lab and industrial scale results scientists from ghent university in belgium report that applying many of the options outlined in the ciaa’s ‘acrylamide toolbox’ were ineffective to reducing acrylamide in par-fried french fries ... the study, published in the journal of agricultural and food chemistry, shows that acetic and citric acid treatments, adding calcium lactate, or applying asparaginase did not affect acrylamide formation under par-frying conditions ... “french fries upon final frying presented acrylamide contents below the limit of detection (12 ... the toolbox approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... the effect is a reduction in acrylamide in the final product by as much as 90 per cent ... according to dr de meulenaer and his co-workers, however, “to date, no publicly available data exists on the evaluation of the various promising additives/processing aids on their acrylamide mitigation potential when applied on a real french fry industrial processing line” ... results showed that, for the production of frozen partially-fried (par-fried) french fries, acetic and citric acid, calcium lactate (puracal pp fcc, purac) and asparaginase (acrylaway, novozymes) were ineffective at reducing acrylamide, despite earlier promising results from laboratory tests

... intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study ... according to findings published in food chemistry, scientists from the dublin institute of technology in ireland report that their study showed a strategy “to assess the benefit of asparaginase in reducing the acrylamide formation in biscuits for managing the industrial process ... ” “the model used in this study allowed for the assessment of the effect of the natural variability associated to the baking process in final acrylamide concentration, besides the variation of the selected dependent variables,” said the researchers, led by drjesus frias ... acrylamide in 2002 swedish researchers found the carcinogenic compound acrylamide was present at high levels in many foods ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, biscuits, deep-fried products and coffee ... epidemiological studies have since reported that everyday exposure to acrylamide from food substances is too low to be of carcinogenic concern - however in march 2010 the european chemical agency added the compound to its list of ‘substances of very high concern’ ... there are various approaches to reduce or prevent the formation of the compound, and asparaginases are one of the more established forms ... indeed, at the tail-end of 2007 the confederation of the food and drink industries of the eu (ciaa) included asparaginase in the new version of its acrylamide toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme

... amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research ... according to findings published in food chemistry, pe, ethanolamine and egg and soybean lecithins to all significantly reduce the formation of acrylamide in a simple model ... “all these results point to lecithins as potential acrylamide mitigating additives in the formulation of food products…they may also be used in combination with amino acids and proteins,” wrote the researchers, led by dr ... carcinogen acrylamide is a known neurotoxin and a suspected carcinogen formed by a heat induced reaction between sugar and the amino acid asparagine ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, sweet biscuits, deep-fried products and coffee ... epidemiological studies have since reported that everyday exposure to acrylamide from food substances is too low to be of carcinogenic concern - however in march 2010 the european chemical agency added the compound to its list of ‘substances of very high concern’ ... the main focus of research has been on the compound’s effects in humans, and in how to improve production methods in order to reduce or remove acrylamide from foods ... the authors noted that various compounds that have shown promise in acrylamide reduction, however many can not be widely used as they are not recognised as gras substances, or because they are too expensive to be applied at an industrial scale

... oxidation products from unstable antioxidants may remove acrylamide in high temperature food processing, according to new research ... the study, published in the journal of hazardous materials , suggests free radicals formed as oxidation products - like quinones or carbonyl compounds - from easily oxidised antioxidants may cause acrylamide destruction, reducing total acrylamide content in foods ... “antioxidants inhibited acrylamide formation mainly by their corresponding oxidized forms, through reaction with one of the main precursors of acrylamide formation [by]… decreasing the contents of free asparagines,” wrote the researchers, led by dr baoru yang, of the university of turku, finland and the jinan university, china ... carcinogen acrylamide is a known neurotoxin and a suspected carcinogen formed by a heat induced reaction between sugar and the amino acid asparagine ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, sweet biscuits, deep-fried products and coffee ... the main focus of research has been on the compound’s effects in humans, and in how to improve production methods in order to reduce or remove acrylamide from foods ... the new research investigated the effects of several antioxidants, and their oxidation products on the prevention of acrylamide formation and the elimination of acrylamide ... oxidation products the researchers reported that stable antioxidants could not effectively destruct, or inhibit the formation of acrylamide ... the researchers revealed that certain antioxidants added to an acrylamide solution, showed signs of acrylamide elimination - “the less stable the antioxidants, the more acrylamide was destructed,” reported the researchers ... the antioxidants corresponding oxidation products were observed to directly destruct acrylamide, and its precursor asparagines - inhibiting acrylamide formation

... a norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production ... the method, which uses specially developed food grade lactic acid bacteria, was developed by norwegian research company zeracryl as, and may reduce the formation of acrylamide during industrial production of potatoes and coffee ... the zeracryl method claims to offer “the most cost-effective efficient way for the food industry to reduce the amount of the toxic substance acrylamide in fried food”, and has already attracted the interest of industry giants nestlé, and norwegian potato producers hoff as and maarud ... put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide,” explained dr hans blom, cso of zeracryl as ... carcinogen acrylamide is a suspected carcinogen that is formed by a heat induced reaction between sugar and the amino acid asparagine ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, sweet biscuits, deep-fried products and coffee ... however, the main focus of research has been into the compound’s effects on humans, and into improved production methods to reduce or remove acrylamide from foods ... bacterial method dr blom and his team found a method to limit the formation of acrylamide during the production of potato products and coffee using a “specially formulated culture of food-grade lactic acid bacteria ... ” the patented method is based on lowering the levels of reducing sugars (like glucose) present on the surface of food products to reduce acrylamide formation when the products are fried or heated ... the company says its methods have been proven effective in industrial settings, and can reduce acrylamide formation in the final product by almost 90 per cent ... ongoing work although the zeracryl method has gained interest from industry, dr blom says it will take regulatory action on acrylamide before manufacturers begin take reduction methods seriously

... a norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production ... the method, which uses specially developed food grade lactic acid bacteria, was developed by norwegian research company zeracryl as, and may reduce the formation of acrylamide during industrial production of potatoes and coffee ... the zeracryl method claims to offer “the most cost-effective efficient way for the food industry to reduce the amount of the toxic substance acrylamide in fried food”, and has already attracted the interest of industry giants nestlé, and norwegian potato producers hoff as and maarud ... put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide,” explained dr hans blom, cso of zeracryl as ... carcinogen acrylamide is a suspected carcinogen that is formed by a heat induced reaction between sugar and the amino acid asparagine ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, sweet biscuits, deep-fried products and coffee ... however, the main focus of research has been into the compound’s effects on humans, and into improved production methods to reduce or remove acrylamide from foods

... polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time ... acrylamide formation does not occur in an emulsion below the temperature of 115oc, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per cent, according to a study, published in food chemistry ... the researchers, based at university of ioannina, greece, and the university of napoli ‘‘federico ii”, italy, concluded that: “the addition of standard phenolic compounds, containing hydroxyl phenyl groups in an emulsion model system resulted in reduction of acrylamide content ... ” suspected carcinogen acrylamide is a suspected carcinogen that is formed by a heat-induced reaction between sugar and asparagine ... the compound first hit the headlines in 2002, when scientists at the swedish food administration reported that unexpectedly high levels of acrylamide, increased cancer incidence in laboratory rats ... epidemiological studies have since reported that everyday exposure to acrylamide from food substances is too low to be of carcinogenic concern - however in march 2010 the european chemical agency added the compound to its list of ‘substances of very high concern’ ... reduced formation antioxidants have been suggested as a plausible mechanism to inhibit acrylamide formation in foods, with antioxidants such as phenolic compounds, flavonoids, and vitamins reported to inhibit formation ... some of the compounds linked with a reduction in acrylamide formation include hydrocolloids , fruit extracts , proline , and taurine

... and the yeast producer said that additional tests demonstrated that dough inoculated with its acryleast showed that a 99 per cent reduction in asparagine - the main precursor to acrylamide – after three hours, compared to an 18 ... “functional’s breakthrough science speeds up this process by rapidly breaking down asparagine into safe compounds prior to acrylamide formation,” stated the company, who conducted the testing at under controlled conditions at the company’s laboratory in prince edward island, canada ... food manufacturers have been working with regulatory authorities and competitors to develop new methods to reduce the formation of acrylamide in products since it was first discovered in 2002 such as s changing the ph to alter the reaction products, cutting heating temperatures and times, using an enzyme to convert asparargine into an impotent form and binding asparagines to make it inaccessible ... variance in acrylamide levels indeed, a recent european food safety authority (efsa) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups ... the new report on acrylamide collated data from 2000 food samples across the european union and norway in 2008 and builds on previous surveys with the goal of tracking progress on efforts to reduce exposure ... efsa said that in contrast to 2007 results that showed no clear trend towards lower acrylamide levels, the 2008 data reveals “a more apparent” downward trend ... efsa said significantly lower acrylamide levels were reported for french fries, fried potato products for home cooking, soft bread, bread not specified, infant biscuit, biscuit not specified, muesli and porridge and other products not specified ... however, success in these areas was not reproduced across all the food categories where acrylamide has been identified as a potential concern