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Acrylamide formation

Acrylamide is formed mainly during the cooking of high-carbohydrate, low-protein vegetable foods (above 120 °C). 140-180 ° C is the optimum temperature, and acrylamide is not detected before food processing; when the processing temperature is low, such as boiling, the level of acrylamide is quite low.

The water content is also an important factor affecting its formation. Especially in the final stage of baking and fried foods, the amount of acrylamide is higher after the water is reduced and the surface temperature is increased. However, except for coffee, it decreases in the late baking stage. The main precursors of acrylamide are free aspartic acid (a representative amino acid in potatoes and cereals) and reducing sugars, which undergo Maillard reaction to form acrylamide. The acrylamide formed in food is relatively stable; except for coffee, the acrylamide content decreases as the storage time increases.

With the accumulation of experience and competitiveness in recent years,  our company's- Kegao Chemical Co.,Ltd annual production of polyacrylamide has been expanding, including anionic polyacrylamide, cationic PAM and so on. We sincerely look forward to working with more friends from all over the world.