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

 

INTRODUCTION:

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

Our concept is suitable to all kitchens, requires minor preparation time, and is easy to use. An explicable film of 2 minutes has been made for educational purpose.

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 and have recently decided lower acrylamide levels operative from April 18th, 2018.

 

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.

 

 

Zeracryl lactid acid used in restaurants

Video

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.

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

Value for customers by use of edible acid or lactic acid bacteria

 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.
  • No negative effect on 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.