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Posted on August 31st, 2006 by mike

Acrylamide, when it was found in food in 2002, seemed to be the ultimate confirmation that everything tasty is bad for you. Here was a compound that was a probable carcinogen and possible neurotoxin, lurking in practically every fried or baked good … produced by the Maillard Reaction — the chemical process by which carbohydrates transform, under heat, to golden-brown deliciousness … The answer … lies with a bacterial enzyme called asparaginase, which snips up precursor chemicals called asparagine so that they cannot go on to form acrylamide during baking. All one needs to do is toss a pinch of the stuff into dough while it is being kneaded. This step reduces the amount of acrylamide in foods by up to 80% … without changing the taste.

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Tags: Acrylamide, asparaginase, cancer, carcinogens, crisps, food, Maillard Reaction, potato chips // Add Comment »

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