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REDUCTION OF ACRYLAMIDE CONTAMINATION IN FOODS

AcrylamideAsparagineFood processingYeast

Introduction

The invention refers to a new yeast strain to be added to a food product allowing for reduction of the acrylamide contamination caused by food heating. The invention aims to limit the use of chemicals removing asparagine in some food preparations without altering the quality of the food product.

Technical features

Acrylamide is a chemical substance discovered in 2002, naturally deriving from sugars and an amino acid  “Asparagine” which can be often found in various foods.  Following the initial EFSA’s assessment of acrylamide-related risks in foods in 2007, stating it may increase the risk of cancer development in consumers of all age groups, European Food Safety Authority set several limits on Acrylamide. Currently different treatments are used to reduce acrylamide contamination. They are able to alter the final properties of a product such as aroma, color, texture, etc, while being also very expensive. Thus, the invention aims to help the food processing industry to overcome limitations inherent to the existing solutions.

Possible Applications

  • Food industry;
  • Potato processing industry.

Advantages

  • Less expensive than existing processes;
  • Totally organic non-chemical solution;
  • More effective comparing to alternative solutions.