1. Acrylamide in Fried Snacks from Pellets
One of the very sensitive issue in snacking is the formation of acrylamide during frying or
toasting of crisps and other snack foods. This chemical is a suspected human carcinogen,
severe neurotoxin, and causes irritation of the eyes, skin (is readily absorbed), and
respiratory tract.
It was accidentally discovered in foods in April 2002 by scientists in Sweden when they found
the chemical in starchy foods, such as potato chips, French fries and bread that had been
heated (production of acrylamide in the heating process was shown to be temperature-
dependent). However, it was not found in food that had been boiled nor in foods that were not
heated. Acrylamide levels seems to increase as food is heated for longer periods of time.
Though the precise mechanisms by which acrylamide forms in foods has not yet been fully
established, many believe it is a by-product of the Maillard reaction. In fried or baked goods,
acrylamide may be produced by the reaction between asparagine and the reducing sugars
(fructose, glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F).
Browning during baking, frying or deep-frying will produce acrylamide, and over-cooking
foods may produce large amounts of acrylamide. Acrylamides can also been found on food
that has gone through microwaving. The FDA has analyzed a variety of U.S. food products
for levels of acrylamide since 2002, these results can be found on the Survey Data on
Acrylamide in Food: Individual Food products published by the US FDA.
In collaboration with Novozymes A/S from Denmark, a study on the effect of Acrylaway on
extruded snack pellets have been undertaken using a potato based formulation and a cold-
extrusion process with an F-model extruder as well as a multicereal based formulation and a
extrusion-cooking process with a G-model extruder. Acrylaway is a commercial asparaginase
of Novozymes S/A for food applications that can effectively reduce acrylamide in dough-
based products.
From the study, the results shows that 5500 ASNU/kg or 0,16%, (3500 ASNU = 1g)
Acrylaway added to the dough can reduce the acrylamide contents of fried pellets by more
than 65 % or way below 100 ppb during short frying time and more than 94% during long
frying time. Moreover, the study shows a much lower acrylamide content of fried snack from
dried pellets which ranges from about 200 – 300 μg/g or ppb when compared to the fried
Multicereal Chips pelletsPotato Chips pellets

2. snacks from wet-fried extruded product which can be about 1400 – 1500 μg/g or ppb.
Sheeted reconstructed potato chips contains from about 700 – 1300 μg/g or ppb while
traditional crisps can contain about 550 – 1200 μg/g or ppb. This is most probably due to the
much longer frying time of about 45 - 60 seconds needed in the wet-fried extruded products
to evaporate excess water (moisture content of about 40% and above) so as to have a
crunchy texture. In the case of snack pellets, the moisture content is only about 10% and the
frying time can be in the range of about 10 seconds for potato-based formulation and about
15 seconds for cereal-based formulation. However, if the pellets frying time is increased by
as much as only 5 seconds, the results can be deleterious due to the very significant
increase in the acrylamide content by more than twice the amount in a the normal fried
product and at the same time imparting on the fried products, a burnt after-taste without any
significant improvement on the textural aspects.
short frying time. about 10 sec. frying long time frying, about 15 sec. frying
Note: 3500 ASNU = 1 g
Acrylamide reduction in fried potato tube pellets
treated with Acrylaway
Luisito Virtucio
Innovative Products Manager
R&D Pavan Group
2700
1500
930
290
150
0
1000
2000
3000
0 1000 3500 5500 7000
A
crylam
id
[µ
g
/kg]
ASNU/kg
Fried potato tubes090253/1‐5