Hydrocolloids May Inhibit Acrylamide Formation

Common hydrocolloids may cut the formation of acrylamide in French fries by up to 60%, according to a new report by researchers from the University of Hong Kong.

The report, published in Food Chemistry, said hydrocolloids such as alginic acid and pectin reduced acrylamide formation by over 50%.

Acrylamide occurs naturally during the cooking of French fries, potato chips and other processed foods and is considered hazardous to human health.

“The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products,” the report said.

“While the new study reports acrylamide reduction of only 60% in the final product for alginic acid and pectin, there may exist room for improvement.”

Hydrocolloids have been widely used as ingredients of coating formulae, to improve the quality of various fried food products.