New solutions to naturally reduce acrylamide
April 12, 2018 By Bakers Journal
Frutarom Food Protection Solutions announced the creation of two all-natural, high-antioxidant products for reducing acrylamide.
Acrylamide is a naturally occurring enzyme that has been linked to cancer. The chemical forms in certain plant-based food when baked or fried at high temperatures. Acrylamides have mostly been found in foods that are rich in carbohydrates and low in protein, such as baked goods.
The Israeli company has been researching ways to decrease oxidation and extend shelf life with two of their products, INOLENS and SyneROX. Both formulas are customized blends of rosemary oil and/or water-soluble extracts in powder and liquid forms.
Ohad Cohen, manager for Frutarom Food Protection Solutions stated in a press release, that this could be an “all-in-one solution” to reduce acrylamides and oil rancidity while extending shelf life.
“INOLENS and SyneROX portfolio are a natural and cost-effective solution to the acrylamide reduction challenge,” explains Dushka Dimitrijevic, director of technical sales and applications for Frutarom Food Protection Solutions. “They’re heat-stable, easy to use, and have no negative impact on the sensory profile of fried or baked foods. They ensure significant reduction of acrylamides in food products.”
High-heat cooking such as baking and frying can impart potentially carcinogenic acrylamides. In other words fast food might be a contributing factor to cancer. Several countries have established legislation to set new benchmark levels for the amount of acrylamide in foods for various products.
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