Determination of Acrylamide in Foods

It is a toxic substance that adversely affects human health and damages the nervous system when taken at high levels. Acrylamide formation can be seen in carbohydrate-rich, highly heat-treated french fries and chips.

Acrylamide, a water-soluble vinyl monomer, can be found in foods cooked at temperatures above 120^oC. The daily intake of acrylamide per body weight has been calculated as 0.3-0.6 µg/kg in adults and 0.4-0.6 µg/kg in children and adolescents.

Acrylamide Determination is carried out in foods, especially in foods exposed to high temperatures such as frying, due to its harms in terms of human health. With acrylamide determination, food safety is questioned and consumer rights are protected.

You can contact Nanolab Food Analysis Laboratory for Acrylamide Determination.