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Acrylamide in levensmiddelen
Momenteel is er onder deskundigen een discussie
gaande over de vraag hoe schadelijk acrylamide in
levensmiddelen is. Op basis van de actuele onderĆ
zoeksresultaten hebben wij voor u dit informatieblad
samengesteld.
Acrylamide komt niet in levensmiddelen door
verontreiniging van buitenaf. Het ontstaat tijdens het
bereidingsproces zelf, bij levensmiddelen die
koolhydraten en eiwitten bevatten. Hoe dit precies
gebeurt is nog niet volledig duidelijk. Het ziet er echter
naar uit dat het acrylamidegehalte sterk beïnvloed
wordt door:
hoge temperaturen
een gering vochtgehalte in de levensmiddelen
het sterk bruin worden van de producten.
Acrylamide ontstaat vooral bij graanĆ en aardappelĆ
producten die bij de bereiding sterk worden verhit,
zoals:
aardappelchips, patates frites,
toast, broodjes, brood,
fijne bakwaren van zandtaartdeeg, bijv. koekjes,
taaitaai en speculaas.
Hoe ontstaat acrylamide?
Om welke gerechten gaat
het?
66


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