REDUCTION OF ACRYLAMIDE IN FRIED POTATO PRODUCTS-SUITABLE TO THE HORECA SEGMENT AND HOME MAKERS

 

INTRODUCTION:

Zeracryl AS is happy to offer the industry and home-makers a simple washing solution before frying or baking.

Our concept is suitable to all kitchens, requires minor preparation (time), and is easy to use.

The brand name is Zeracryl® and gives at least 50 % reduction of acrylamide.

 

GENERAL:

  • Acrylamide was first found to be present in food by Swedish scientists in 2002.
  • Latest EFSA report of June 2015 concluded that acrylamide in food potentially increases the risk of developing cancer for consumers.
  • European Commission, Directorate General for Health and Food Safety, will continuously elaborate stronger regulations.

 

WHAT CAUSES ACRYLAMIDE?

  • Acrylamide is formed by reaction of the amino acid asparagine and reducing sugars, especially glucose and fructose, at high temperatures.
  • Acrylamide is to be found in carbohydrate-rich foods cooked at high temperatures, such as potato, cereal based products and coffee.

 

HOW TO REDUCE ACRYLAMIDE IN FRIED POTATO PRODUCTS:

  • Our concept is suitable both for raw potatoes and par-fried potatoes.
  • Zeracryl is blocking the reaction between sugar and asparagine with use of edible acid or lactic acid bacteria.

 

 

Users Guide

Cut potatoes

Short treatment

Removing liquids

Deep frying

Zerabac® (lactic acid bacteria) is our second product which reduce acrylamide levels even more. >70%

This product demands more preparation and suitable for Premium restaurants (high quality segment). Use of ZERABAC ® gives the product an even better taste and crispyness. See Video.

This frozen powder will be delivered in 50 g sackets and is commercial available both for Home – Makers and Restaurants.

Value for customers.

 Reduced acrylamide levels (50-75%)

  • No effect on oil quality
  • Slightly increased boiling upon frying.
  • Gives a golden color.
  • The method is efficient with several potato varieties.
  • Suitable for both raw potatoes and for par-fried, industrially frozen standard products.
  • More crispy taste.
  • If incorrect storage, high sugar content or fairly high cooking temperature s – Zeracryl has a repairing and preservative design.
  • Overall, a more healthy product.

Recommendation-best practic – Zeracryl solution.       

  • Store potatoes in correct environment.
  • Washing with Zearcryl according to recipe/video.
  • Reduce cooking temperature as more acrylamide is formed at higher temperatures.