How do I remove acrylamide from food?

Current advice for reducing acrylamide includes: choosing specific varieties of raw materials - such as potatoes with a lower level of sugars. adding asparaginase - an enzyme which reduces the production of acrylamide. lowering the cooking temperature and reducing cooking time to reduce browning.

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Acrylamide is a natural by-product that forms when carbohydrate-rich foods are fried, baked, grilled, toasted or roasted at temperatures above 120°C. This includes foods such as:

potatoes, chips and crisps

cereals

bread, biscuits and other bakery products

Since these foods have been cooked at high temperatures for hundreds of years, it is likely that acrylamide has been present in our food for many generations. The formation of acrylamide in food is a product of the Maillard reaction - the browning of food when cooking caused by a reaction of natural sugars. It is thought to form from two chemicals that occur naturally in the food - an amino acid called asparagine and certain types of sugar. Acrylamide is not found in food that has not been heated, or that has been cooked using methods such as boiling or microwaving.

Where is acrylamide found?

As well as in potatoes, cereals and bakery products, acrylamide is also found in:

tobacco

coffee

raw, dried or pickled food - such as olives, prunes and dried pears

Acrylamide and potential health risks

Acrylamide has been found to cause nerve damage in people who have been accidentally exposed to it whilst at work (it is used as an industrial chemical in strengthening paper and in the clarification of water). Acrylamide is also considered to be a carcinogen. Laboratory tests show that, when consumed, it causes cancer in animals. Scientists believe that acrylamide in food has the potential to cause cancer in humans as well. There are currently no regulatory limits set for acrylamide in food. However, there is a limit for the amount of acrylamide allowed to migrate from food contact plastic into food. The limit means that acrylamide should not be detectable at 0.01 milligrams per kilogram of food.

Reducing acrylamide in food

The Food Standards Agency recommends that the amount of acrylamide we consume is reduced, as a precaution. Current advice for reducing acrylamide includes: choosing specific varieties of raw materials - such as potatoes with a lower level of sugars

adding asparaginase - an enzyme which reduces the production of acrylamide

lowering the cooking temperature and reducing cooking time to reduce browning

FoodDrinkEurope has produced the acrylamide toolbox with detailed guidance on how to reduce acrylamide in the processing of different types of foods. The toolbox outlines potential intervention steps to prevent and reduce the formation of acrylamide in specific manufacturing processes and products.

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Can you put paper bag popcorn in air fryer?

You should not put a bag of microwave popcorn in your air fryer, because the microwave popcorn is meant to be cooked in a microwave, and often has a coating that will burn if it is exposed to hot air and oil. However, you can cook normal popcorn kernels in the air fryer and many people prefer this cooking method.

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Can You Put Microwave Popcorn in an Air Fryer?

It’s not a great idea to put microwave popcorn in an air fryer, because it has been designed for use in a microwave. The kernels have usually been coated with flavoring, and this is quite likely to burn when placed in an air fryer. Air fryers and microwaves heat food in different ways. A microwave heats food by vibrating the water molecules inside the food, while an air fryer heats up the outside of the food using a thin coating of oil and very hot air. This difference means that microwave popcorn often won’t work well if you put it in the air fryer. It was designed to pop in a damp, steamy bag as a result of being heated from within. It also often has a flavored coating, which is likely to burn in the heat of the air fryer, or may stop the outside of the kernel from heating properly, and prevent it from popping. Microwave popcorn will sometimes work in the air fryer, and at least some kernels will usually pop, but overall, this isn’t a good idea. The microwave is faster and will ensure that the corn is cooked as intended.

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