Acrylamide

Acrylamide is part of the group of the accompanying substances. It has to be assumed that acrylamide results for heating up carbohydrate rich foods strongly through. Mostly amylaceous food like potato chips, French fries, fried potatoes and cereal products, is concerned. However, it is present in small quantities almost in all food products like into coffee, cocoa powder, popcorn, cornflakes, or pastries, cookie, and crispbread types. One should take special care when roasting or deep-frying baking, roast, to process the foods mentioned above if possible at a low temperature. Products cooked into waters show very little acrylamide. It can be toxic in high doses and has a strong carcinogenic and genetically damaging effect.

It is very important at the roast, baking, roast or deep-fry the temperature of 180 degrees centigrade don't exceed even if higher values are indicated on the packing. The products should be roasted brightly and the dark ones are completely avoided.


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