The CIAA Acrylamide Toolbox A “Toolbox” for the Reduction of Acrylamide in breakfast cereals Acrylamide in Breakfast Cereals Following the discovery of acrylamide in food, the food industry and other stakeholders, including regulators, took action to investigate how acrylamide is Acrylamide formed in foods and possible methods that Acrylamide is a substance that is produced can be employed to reduce levels of naturally in foods as a result of high- acrylamide in foods. The European Food temperature cooking. (e.g., baking, grilling and and Drink Federation (CIAA) coordinated the frying). Acrylamide can cause cancer in efforts and pooled the results together to animals and experts believe it can probably produce the Acrylamide Toolbox. cause cancer in humans. Although acrylamide has probably been part of our diet since man Tools to Try first started cooking, because of concerns over What does the Toolbox do? • Minimise reducing sugars in the safety, world experts have recommended that • Details existing methods to reduce cook phase. we reduce the levels of acrylamide in foods. acrylamide in foods • Do not over bake or over toast • Allows users to assess and evaluate which reduction measures • Maintain a uniform colour for the Acrylamide has been found in a wide variety of product foods, including those prepared industrially, in to use • Consider other inclusions e.g. catering and at home. It is found in staple nuts. foods such as bread and potatoes as well as in some specialty products such as crisps, This brochure is designed to help biscuits and coffee. manufacturers of Breakfast Cereals. For Methods of formation detailed advice contact CEEREAL (the EU • Acrylamide is formed via the association of breakfast cereal manufacturers reaction of asparagine, which is at email@example.com) naturally present in all grains, and reducing sugars such as fructose What can you do? and glucose. • Use this brochure to identify methods • Acrylamide is formed at that you can use to reduce acrylamide temperatures higher than 120°C. levels Formation accelerates rapidly as • Not all methods will apply to your moisture falls below 5%. manufacturing needs • The amount of acrylamide formed • You will need to examine your depends on production methods, recipes, product • Recipe quality and national legislation in order • Process to identify the most appropriate “tools”. • Toasting conditions Methods of Reduction for breakfast cereals The vast range of different recipes, grains, ingredients and processes used in breakfast cereal manufacture means there is no single, simple way to reduce acrylamide formation. For example, wheat based cereals generally contain more than rice or maize based cereals but each grain has its own distinctive nutritional and eating characteristics. Manufacturers are advised to select those “Tools” that are most suitable to the type of product that they are producing and to contact CEEREAL, the EU association for manufacturers of breakfast cereal for more advice (firstname.lastname@example.org). Manufacturing Stage Reduction Measures Comments Recipe Minimise the use of reducing sugars in In general an excess of reducing sugar the pressure cook phase for batch at this stage creates too dark a cereal. process cereals. Consider inclusions with the cereal. If A few mueslis containing baked pieces baked pieces resembling biscuits are made with ammonium bicarbonate have present study the toolkit for biscuits. been found in some countries. High roasted almonds contain more Low roast almonds have good acrylamide than low roast almonds. appearance but inherently less flavour. Processing: Baking Conditions Baking / toasting at a lower Take care not to under bake the product temperature but to the same final as this could lead to staling on storage. moisture content has been effective in Capacity may be reduced if one cannot lowering acrylamide in some products. compensate for the lower temperature by other means. Manage the toasting for uniform colour; Manufacturers normally seek to avoid darker pieces are likely to contain most “two toning”. Acrylamide adds another acrylamide. reason to do so.
Pages to are hidden for
"A Toolbox for the Reduction of Acrylamide in Breakfast Cereals"Please download to view full document