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new purac product cuts acrylamide formation
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purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods. the food industry has been exploring ways to reduce or eliminate the formation of acrylamide and purac said it developed its new product called puracal act, which is based on calcium lactate, to address this issue. acrylamide-rich foods include french fries, coffee, biscuits, cereal, potato chips, potatoes, and baked goods. puracal act has been especially designed for the potato chip and french fries industries as well as extruded snacks. it adds to the netherlands-based company’s existing puracal product line, which also helps reduce acrylamide, but hein hamelijnck, purac director of sales for food, told foodnavigator.com that it is “much more effective than normal puracal”. he said: “it was developed with acrylamide in mind. “we saw an interest in one of our products for that and we looked if we could improve it.” purac, which is a subsidiary of the bakery supplies and food ingredients firm csm, produces lactic acid and lactates and is a supplier of gluconates. in 2007 it launched calcium salts to cut acrylamide. this was part of an overall change in strategy direction to offer concepts that provide solutions to its customers’ formulation needs and problems. reducing acrylamide levels without reducing quality is a considerable challenge, according to purac, especially for starchy products that have been deep-fried, roasted or baked at high temperatures, such as extruded snacks and potato chips. however, it claims that the calcium in puracal act interferes with the reaction between asparagine and reducing sugars, which is the key step in the formation of acrylamide. it is also said to lower brown colouring during frying and improve firmness and crispiness. inge evers, a senior application technologist at purac, added: “puracal act allows more flexibility in the production process because it does not require extra time or special temperatures to be effective. “typical variations in ph or moisture content in the snack process will not affect the performance of puracal act in acrylamide reduction.” health concerns a study from the national food institute, the technical university of denmark and the danish cancer society reported in 2008 that the compound may increase the risk of breast cancer in post-menopausal women. however, 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. also, a new study from harvard published in the american journal of epidemiology found that acrylamide intake, at levels commonly consumed in the us diet, had no impact on the risk of pre-menopausal breast cancer. 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.
Source :Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
Date :
16
April
2009
Category :
Rest
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vitamin b3 may inhibit the formation of acrylamide in french fries by over 50 per cent, according to a new study from china. in a model system, both vitamins b3 and b6 in the pyridoxine form were able to inhibit over 70 per cent of the formation of the carcinogen, suggest findings published in the journal food chemistry . “the effectiveness of vitamin b3 was eventually corroborated in fried potato strips, thus suggesting its great potential for application in food processing to decrease acrylamide formation,” wrote the authors, led by xiaohui zeng from the university of hong kong.
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using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from belgium. according to a study published in the journal food chemistry , l-cysteine may reduce the concentration of acrylamide by more than 99 per cent. “selectively increasing the free amino acid pool to compete with asparagine for available carbonyls and/or to enhance the elimination of acrylamide has already been proposed as a possible mitigation mechanism for acrylamide generation,” explained lead author kristel de vleeschouwer from the leuven food science and nutrition research centre (lforce) at the catholic university of leuven.
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tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the us. this would be equivalent to 182 micrograms for a 70 kg human as a tolerable daily intake (tdi) for carcinogenic levels. the tdi for neurotoxicity was found to be higher, at 40 micrograms per kg per day, or 2,800 micrograms per day for a 70 kg human.
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too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint polish-swedish study. according to findings published in the new issue of the american journal of clinical nutrition , consuming 160 grams of potato chips per day may increase levels of compounds linked to oxidative stress and inflammation, both of which may increase the risk of certain chronic disease.
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a snapshot survey of process chemicals in food products sold in the uk has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the ciaa acrylamide toolbox will only really be seen in future surveys. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine.
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the ciaa has 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. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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extracts from 
health canada has recommended that 