California Attorney Tom Martin’s Law Blog

The food industry has no reasonable excuse for failing to reduce the levels of acrylamide in food.

1. Dipping potato chips or fries in a solution prepared from a bamboo leave extract for while before subject to thermal processing can significantly reduce the formation of acrylamide. (Source: Zang, Y., et al., “Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries,” Journal of Agricultural and Food Chemistry, (2007) 55 (2) 523 -528.)
2. Immersion of potato strips in distilled water decreased the acrylamide formation after frying without reducing significantly their glucose and asparagine content. (Source: Pedreschi, F., et al., Acrylamide reduction under different pre-treatments in French fries, Journal of Food Engineering, (2007) 79 (4) 1287-1294.)
3. Dipping potato cuts in a citric acid solution for 1 hour before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. (Source: Jung, M.Y., et al., “A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries,” Journal of Food Science (2003) 68 (4), 1287–1290.)
4. Vacuum frying reduced acrylamide formation by 94%. (Source: Granda, C., et al., “Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying,” Journal of Food Science (2004) 69 (8), 405–411.)

This entry was posted on Monday, January 22nd, 2007 at 3:19 pm and is filed under Toxic Injury, Consumer Protection, Environmental Enforcement, General Legal . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.