WE HELP THE FOOD INDUSTRY CONTROL AND REDUCE THE LEVELS OF ACRYLAMIDE PRESENT IN ITS PRODUCTS.
AENORlaboratorio analyses acrylamide in foodstuffs. Our laboratory complies with the analysis criteria established in Regulation 2017/2158.
Acrylamide is formed naturally when we subject starch-rich foods to a high cooking temperature, above 120°C, at low humidities, which initiates the well-known Maillard reaction.
European regulation 2017/2158, which came into force on 11 April, establishes the reference levels to be met for specific groups of foodstuffs including; chips, tin loaves, breakfast cereals, biscuits, and coffee.
Manufacturers of products in these families are obliged to monitor the acrylamide content of their products and implement measures that contribute to reducing this substance in their products.
At AENORlaboratorio we offer the necessary analyses for controlling and mitigating the presence of acrylamide in foodstuffs using liquid chromatography (LC/Ms-MS). Our technique guarantees compliance with the criteria in point 3 of Annex III of the new regulation regarding test conditions, applicability, specificity, and detection limits and quantification.Once ingested, acrylamide is absorbed and metabolised, forming glycidamide, a substance related to a higher probability of developing genetic mutations, tumours, and having a harmful effect on the nervous system.
Having an adequate acrylamide control and reduction plan is therefore fundamental for companies that exceed the established limits. At AENORlaboratorio we help our clients implement measures to reduce acrylamide levels without affecting the quality of the final product.