Insights > Acrilammide
Acrylamide is a toxic compound widely used in the production of paper, dyes, plastics, and in the treatment of potable and wastewater.
The presence of acrylamide in food was accidentally discovered in 2002. It is now known that acrylamide forms naturally from sugars and certain amino acids through the Maillard reaction during high-temperature cooking. Asparagine, an amino acid present in potatoes and cereals, plays a significant role in acrylamide formation. Starchy foods such as French fries, potato chips, biscuits, coffee, and soft bread tend to contain high levels of acrylamide. Acrylamide has been classified as genotoxic and carcinogenic.
Dangers of Acrylamide
Food is the main source of acrylamide exposure for humans, with many everyday foods containing high levels of this substance. High-temperature cooking methods, common both domestically and industrially (frying, roasting, baking), favor the formation of acrylamide.
To address this issue, the European food industry has adopted guidelines, but there are currently no mandatory limits for acrylamide in foods.
Commission Regulation (EU) 2017/2158, published on November 20, 2017, provides official “indicative values” for acrylamide in common foods, requiring companies to adopt additional mitigation measures.
Although the current regulation contains indicative values, it is anticipated that legally binding limits will be established in the future. Therefore, food industries must prepare to comply with evolving regulations and consumer expectations.
Analytical Services
Analytical provides specialized solutions for food industry companies, offering consultancy and analytical services dedicated to detecting acrylamide.
Our laboratories are equipped to quantify acrylamide in food products using Liquid Chromatography (LC) combined with Triple Quadrupole Mass Spectrometry (MS/MS). This technology ensures excellent performance.
Our analytical method is highly accurate, sensitive, and precise, utilizing specially modified internal standards and a meticulous assessment of the matrix effect.
Our method complies with the limits of quantification (LoQ) recommended by the European Commission, ensuring adherence to current regulations.
By employing advanced analytical techniques, Analytical helps food industries navigate the complexities of acrylamide detection, ensuring product safety and regulatory compliance.
