C03052: Exploiting processing conditions to reduce acrylamide in cereal based foods (extension to projects C03032/C03036)

Study Duration: March 2006 to July 2007

Contractor: RHM Technology Ltd

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.

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.

This research project is an extension to projects C03032/C03036.

The highest mean levels of acrylamide in cereal products were found in gingerbreads, ginger biscuits, crispbreads and wholegrain crackers.

Levels of asparagine in cereal flours varied in tandem with fructose and glucose in wheat and rye flours used in biscuits and crispbreads. Cereal selection based on low fructose and glucose content, and hence low asparagine, could be beneficial in reducing acrylamide in baked cereal products (e.g. crackers) that have no added sugars.

Any raising agent used in biscuits increased acrylamide, but ammonium based agents had the greatest effect. More acrylamide was generated in baked biscuits whose dough had been left to stand before cooking. Calcium chloride was more effective than calcium carbonate at reducing acrylamide formation in biscuits but the final product was unpalatable.

Yeast fermentation was effective in consuming asparagine and hence reducing acrylamide levels in fermented crackers

There was no risk of increased contamination by other process contaminants e.g. 3-monochloropropane-1,2-diol (3-MCPD) resulting from recipe/process changes to minimise acrylamide.

The final report is available from the Agency’s Information Centre.
To obtain a copy, please contact the Enquiry Desk, Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email: infocentre@foodstandards.gsi.gov.uk)

Papers to be submitted to Journal of Agriculture and Food Chemistry (August 2007):

• Colin G Hamlet, Peter A. Sadd, and Li Liang. Raw material variability: A tool to minimise acrylamide formation in baked cereal products?
• Peter A. Sadd and Colin G Hamlet. Effectiveness of methods for reducing acrylamide in bakery products