What is acrylamide?
Acrylamide is an organic compound with the molecular formula C 3 H 5 NO. The systematic name is 2-propenamide. The substance occurs as a white, odorless, crystalline solid . Acrylamide is readily soluble in water , ethanol , ether and chloroform . It is mainly used in the preparation of polyacrylamide which are widely used as water-soluble thickeners . That means the use in the treatment of waste water , gel-electrophoresis , paper making , mineral processing and manufacturing wrinkle-free substances . A portion of the acrylamide is used in the production of dyes or other monomers.
Toxicology and Safety
There is evidence that high doses of acrylamide can cause damage to the male reproductive organs . Direct exposure to pure acrylamide by inhalation, absorption through the skin or in the eyes causes irritation. Also, the mucous membranes , for example in the nose , may be irritated by contact. Additionally, sweat , urine , nausea , speech disturbances, numbness, paresthesia (tingling) and drowsiness in arms and legs may occur.
Acrylamide is as monomer a strong neurotoxin . Acrylamide reacts with acids , bases , oxidizers , iron , and salts of iron. It does not decompose with the formation of thermally- dimethylamine . Thermal decomposition leading to formation of carbon monoxide , carbon dioxide and nitrogen oxides .
Acrylamide in food
Acrylamide is formed when heating products like baking chips , bread, meat, and is in coffee. Acrylamide forms in coffee by roasting the beans, not with the times or turn. By reaction of reducing sugars with proteins at high temperature during the Maillard reaction is prepared from the amino acid asparagine is formed acrylamide.
In 2002 it was discovered that this substance is also found in food. In 2002, it was believed that people were only in certain occupations exposed to acrylamide. The substance is common in French fries and potato chips , but also in pastries and coffee . It is not yet known in the quantities of the substance is harmful.
To avoid an excessive intake of the substance helps the potatoes and fries not brown but golden bake This can be done by the frietvet not heat above 175 ° C; namely acrylamide is formed at temperatures from 120 ° C, but especially above 170-180 ° C in larger quantities. French fries that are baked at 170 ° C containing about 526 ppb acrylamide. If they contain are baked at 190 ° C they are 708 ppb acrylamide. This implies that the amount of acrylamide that is formed, increases with the baking temperature. Another technique is to cut the raw potato some time in hot salt water with a dash of vinegar to be laid. The formation of acrylamide can thus reduce by 60%.
Also, the adjustment of the ingredients can improve, for example, switching of ammonium bicarbonate to sodium bicarbonate in baking powder . The industrial use of glucose syrup in place of table sugar ( sucrose ) as an ingredient of spiced cookies in the baking process seems to be an increase in the acrylamide content to have the effect.
Recent scientific research has shown that heating food in a microwave oven more acrylamide formation gives than frying.
Relationships with cancer
Acrylamide in animals carcinogen proven. In 2005 in a collaboration between the Harvard School of Public Health and the Swedish Karolinska Institutet the link between breast cancer and examined exposure to acrylamide. A relationship could not be demonstrated. The carcinogenicity in humans has also been scientifically demonstrated. Dutch researchers found an increase in the risk of uterine and ovarian cancer.
The European Food Safety Authority (EFSA) in 2005 issued a statement that acrylamide both carcinogenic and mutagenic is.