Application Note

Why is acrylamide in the news again?

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Why is acrylamide in the news again?

Related categories: Convenience foods and snacks, Flavours and colours

Disruption in supply chain within the last 12 months has dramatically increased the number of positive samples for acrylamide.

The highly toxic acrylamide (2-propenamide) has been found in certain cooked foods, including fried and baked foods, and is formed from asparagine as a by-product of the Maillard reaction at temperatures above 120 °C.

Check out the complete acrylamide workflow solutions in our free GC-MS application compendium for food safety analysis.

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