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Exploiting Processing Conditions to Reduce Acrylamide in Cereal Based Foods (extension to projects C03032/C03036)


This new research will address the formation of acrylamide in low moisture cereal products and cover the following work areas:
Investigation of UK commercial products;
variability of raw materials used in UK cereal products;
effectiveness of methods to reduce acrylamide levels; and
implications of potential mitigation measures on the generation of other processing contaminants such as 3-monochloropropane-1,2-diol (3-MCPD) and ethyl carbamate.

More information

Acrylamide is formed in starch-rich foods that have undergone cooking or processing at a high temperature. These foods include crisps, chips, bread and crispbread.
Acrylamide has been classified as a potential genotoxic carcinogen and so levels of acrylamide in food should be as low as reasonably achievable. Further investigation of the relationship between key precursors in raw material, acrylamide formation and processing techniques could lead to the development of methods of reducing acrylamide in cereal products.
<p>Find more about this project and other FSA food safety-related projects at the <a href="; target="_blank">Food

Standards Agency Research webpage</a>.

RHM Technology, Ltd
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