Cutting acrylamide in fried and baked snacks
By American Chemical Society —— Bio and Archives--September 17, 2019
Lifestyles | Comments | Back To Full Article
In 2002, the discovery of acrylamide in certain snacks rattled consumers and the food industry. Acrylamide, a probable human carcinogen, forms by a chemical reaction during baking or frying. Although experts say it’s impossible to completely eliminate acrylamide from crackers, cookies and potato chips, food manufacturers are working to reduce the compound’s levels, according to an article in Chemical and Engineering News (C&EN), the weekly news magazine of the American Chemical Society. Welcome to CFP’s Comment Section!
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