maleic
Harmless
Posts: 20
Registered: 24-12-2014
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Is there any acrylamide in food?
The latest test research parties in Sweden, Switzerland, Norway, Britain and the United States claims has been found that some of the acrylamide. It
has been identified; the heating temperature is 120 ℃ (248 F) of some ingredients to produce acrylamide. Crisps and chips have been found, including
a relatively high acrylamide levels compared to other foods have lower levels can also be found in breads and cereals. Joint, the world health
organization and the food and agriculture organization (FAO/WHO) in June 2002 the conclusion of negotiations in the amount of acrylamide composition
proposed a major concern, also marked as more research, to determine what risk, also is must do.
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Nicodem
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Thread Moved
9-9-2015 at 01:18 |
Ozone
International Hazard
Posts: 1269
Registered: 28-7-2005
Location: Good Olde USA
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Yes. It has been there since we began to cook food. This is not news.
Compared to the other risks associated with cooked foods (quinolines, etc.), the overall stochastic risk is miniscule relative to other insults you
may endure in a given day.
See: Maillard reaction, https://en.wikipedia.org/wiki/Maillard_reaction
You also get acrolein via dehydration of glycerol liberated from TAGs...it is responsible for the delicious burning fat smell on the grill and
classified as a war gas by Sartori.
Bon appetit,
O3
-Anyone who never made a mistake never tried anything new.
--Albert Einstein
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