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Acrylamide is a toxic, crystalline, white, solid, slightly acidic compound with vinyl groups in its structure, formed as a result of the Maillard reaction. Acrylamide; It is soluble in water, ethanol and acetone. Of foods; It is a detectable ingredient in products whose composition consists of reducing sugar and free asparagine, such as when cooked and fried at high temperatures.
Acrylamide in foods is formed as a result of heat treatment above 100 oC. Applied to foods; Acrylamide formation occurs after roasting, frying and high temperature cooking. Acrylamide; It has been found to be high in roasted coffee, cocoa beans, potato chips and fries, bread and cakes.
Heat causes acrylamide formation in foods as a result of Maillard reaction. In experiments, it has been determined that acrylamide causes cancer when taken continuously and in high doses. In the analysis of acrylamide in foods; GC, GC-MS, HPLC and LC-MS / MS methods are used.
