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French Fries en Final

The document provides information on acrylamide formation in fried potato products and methods to reduce acrylamide levels according to the "Acrylamide Toolbox". It details that acrylamide is formed during high-temperature cooking through a reaction between asparagine and reducing sugars in potatoes. The Toolbox was created by the food industry and regulators to investigate acrylamide formation and identify reduction methods. These include controlling reducing sugar levels through blanching, controlling final cooking temperature and time to achieve lighter coloring, using thicker potato strips, and following packaging instructions for home cooking.

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Ganeshalingam Ramprasanna
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182 views2 pages

French Fries en Final

The document provides information on acrylamide formation in fried potato products and methods to reduce acrylamide levels according to the "Acrylamide Toolbox". It details that acrylamide is formed during high-temperature cooking through a reaction between asparagine and reducing sugars in potatoes. The Toolbox was created by the food industry and regulators to investigate acrylamide formation and identify reduction methods. These include controlling reducing sugar levels through blanching, controlling final cooking temperature and time to achieve lighter coloring, using thicker potato strips, and following packaging instructions for home cooking.

Uploaded by

Ganeshalingam Ramprasanna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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A Toolbox for the Reduction of

Acrylamide in Fried Potato


Products/French Fries
Acrylamide
Acrylamide is a substance that is produced
naturally in foods as a result of hightemperature cooking, e.g., baking, grilling, or
frying.
Acrylamide can cause cancer in
animals and experts believe it can probably
cause cancer in humans. Although acrylamide
has probably been part of our diet since man
first started cooking, because of concerns over
safety, world experts have recommended that
we reduce the levels of acrylamide in foods.
Acrylamide has been found in a wide variety of
foods, including those prepared industrially, in
catering and at home. It is found in staple
foods such as bread, potatoes as well as in
some specialty products such as crisps,
biscuits and coffee.

The CIAA Acrylamide Toolbox


Following the discovery of acrylamide in
food, the food industry and other
stakeholders, including regulators, took
action to investigate how acrylamide is
formed in foods and possible methods that
can be employed to reduce levels of
acrylamide in foods. The European Food
and Drink Federation (CIAA) coordinated the
efforts and pooled the results together to
produce the Acrylamide Toolbox.
What does the Toolbox do?
Details existing methods to reduce
acrylamide in foods
Allows users to assess and evaluate
which reduction measures to use
This
brochure
is
designed
to
help
manufacturers of French fries and fried potato
products.
For advice, contact the European Potato
Processors
Association
(UEITP)
[email protected]
What can you do?
Use this brochure to identify methods that
you can use to reduce acrylamide levels
Not all methods will apply to your
manufacturing needs
You will need to examine your production
methods, recipes, product quality and
national legislation in order to identify the
most appropriate tools.

Acrylamide in potato products


Methods of formation
Acrylamide is formed via the reaction
of asparagine and reducing sugars
(both naturally occurring in potatoes)
Acrylamide is formed at temperatures
higher than 120 C
The amount of acrylamide formed
depends on
Temperature of final cooking
Cooking time
Amounts of asparagine and
reducing sugars in the potato

Tools to try
Control the levels of reducing sugars
Blanch potato strips in hot water for a
longer period of time to remove
reducing sugars and control colour.
Control the temperature & time of final
cooking
Aim for a lighter golden colour when
cooking

Methods of Reduction for finished French Fries


The following Tools have been used successfully to reduce levels of acrylamide in French fries. Manufacturers are advised to select those
Tools that are most suitable to their type of product, process methods and product quality specification. [email protected]
Manufacturing Stage
Agronomical: sugar content of potatoes

Agronomical: potato storage and


transport

Reduction Measures

Comments

Select potatoes cultivars with levels of


reducing sugars as low as reasonably
achievable taking into account regional and
seasonal variability. Selection of potato
suitability for the product type should be
based on a colour assessment of a fried
sample or the capability of other tools to
control acrylamide.
Store potatoes at > 6C.
Control storage conditions from
factory; in cold weather, protect
from cold air. Avoid deliveries of
that
have
been
standing
(unprotected) over night in
conditions.

farm to
potatoes
potatoes
outside
freezing

Test incoming deliveries of potatoes for


sugar levels, or fry test them (aim for a light
golden colour). Avoid potatoes that give a
dark product.

Fry test potatoes that have been stored at


low temperatures for long periods of time. If
the product is dark, consider leaving the
potatoes to warm up over a period of two
weeks. Fry test regularly.

Processing: pre-treatment, blanching

Blanch potato strips in water to lower sugar


levels before cooking.

Addition of sodium acid pyrophosphate


during the last stage of blanching can reduce
acrylamide levels in the final product.

Processing: pre-treatment, par frying

Par fry French fries.

Acrylamide is mostly formed during the final


stages of cooking. Little or no acrylamide
can be found in par-fried French fries.

Processing: French fries thickness

Cut thicker French fries.

Final preparation

When cooking French fries, follow the


packaging cooking instructions. Do not
overcook (cook until light golden colour;
when cooking smaller amounts reduce
cooking time, when frying do not cook
above 175 C).

Thicker French fries contain less acrylamide


than thinly cut French fries.

Frying at lower temperatures to the same


colour will increase fat levels in the final
product.

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