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Acrylamide in food
Experts are currently discussing how dangerous
acrylamide in food can be. We have compiled this
information sheet for you on the basis of current
research.
Where does acrylamide
Acrylamide in food does not come from external
come from?
contamination. It is formed in the food itself during
preparation – provided that the food contains
carbohydrate and protein. Exactly how this happens
has not yet been completely explained. However, it
appears that the acrylamide content is strongly
influenced by
high temperatures
a low water content in food
intensive browning of the food.
What sort of foods are
Acrylamide forms mostly in grain and potato
afected?
products that are prepared at high temperatures,
e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
What can you do?
You can avoid high levels of acrylamide when baking,
frying and grilling.
The following recommendations were published by
AID
1
and BMVEL
2
to help you minimise acrylamide
levels:
In general
Keep cooking times as short as possible.
„Brown rather than burn“ – cook food only until it is
golden brown.
The larger and thicker the food is, the less
acrylamide it contains.
Baking
Set the temperature to a maximum of 200 ºC when
using the top/bottom heating setting, and to a
maximum of 180 ºC for the 3D hot air setting.
Summary of Contents for HB 550 Series
Page 1: ...HB 56 M 550 Gebrauchs und Montageanleitung Operating and Fitting Instructions de en ...
Page 130: ...130 164 813 Notes ...
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