ABSTRACT
Acrylamide formation in fried potato products and its mitigation Bruno De Meulenaer, Raquel Medeiros Vinci and Frédéric Mestdagh, Ghent University, Belgium
1 Introduction
2 Overview of acrylamide formation and dietary exposure
3 Health risks and risk assessment
4 Factors affecting acrylamide formation and mitigation strategies: before harvesting
5 Factors affecting acrylamide formation and mitigation strategies: from storage to frying
6 Factors affecting acrylamide formation and mitigation strategies: use of additives or processing aids
7 Additives or processing aids: from lab tests to the industrial scale
8 Evolution of risk management
9 Future trends
10 Where to look for further information
11 References
Acrylamide has been used in the chemical industry since the 1950s as a chemical intermediate in the production of polyacrylamide polymers and copolymers in order to improve the degree of adhesion and cross-linking of polymers. Polymerized acrylamide is widely used as a flocculant in wastewater treatment and paper and textile manufacturing. It is also used as a grouting agent for the construction of dam foundations, sewers and tunnels, as well as in cosmetics and electrophoresis gels. Incomplete polymerization may result in residual amounts of the acrylamide monomer in final products (Shipp et al., 2006) with a maximum permissible concentration of up to 5 mg/kg (Cosmetic Ingredient Review, 2009). In addition, acrylamide is also found in filtered cigarette mainstream smoke (Smith et al., 2000).
