Acrylamide is a chemical substance that is formed when starchy foods are cooked at high temperatures (above 120°C).
It can be formed when foods are baked, fried, grilled, toasted and roasted. It’s of concern to the food industry as there’s evidence that it may cause cancer in humans.
Acrylamide is associated with potato products, bread products and sweet and savoury bakery products. The law requires that food business operators put in place simple, practical steps to manage acrylamide.
Here’s some practical ways to manage acrylamide:
When buying products
- Speak to suppliers for advice on the best variety of potato for the type of cooking you do. This is because certain varieties of potatoes are lower in sugar and using these will keep acrylamide levels lower in potato products.
- Speak to suppliers about the best oil for the type of cooking, as using the right type of oil can help foods fry quicker and keep acrylamide levels lower.
- Do not accept over-baked or burnt products from your suppliers.
Preparation
- If you prepare potatoes, cut them to a similar size as this will help them cook evenly.
- If you make chips or cut potatoes, soaking them in water or blanching them can remove excess sugars and mean acrylamide levels in the end product will be lower.
- When making bread or dough products, where possible, extending the yeast fermentation time can help keep acrylamide levels lower in the final product.
Cooking
- Follow the manufacturer’s instructions i.e. for chips that you buy in the check label for cooking instructions.
- Deep fry potato products at a temperature of below 175°C until they’re a golden yellow or lighter colour.
- Avoid over filling baskets as this helps with more even cooking.
- Skim oil regularly to remove crumbs and food particles and don’t use old, dirty oil.
- Make sure oil is filtered and changed regularly and cooking equipment cleaned as required or as recommended by your supplier.
- Bake bread and bakery products to a golden yellow colour or lighter and use the lowest oven temperature possible for the food.
- Dispose of foods that are overcooked or burnt.
More information on the Food Standards Agency website: https://www.food.gov.uk/safety-hygiene/acrylamide
