the voice of the european food and drink industry acrylamide in biscuits & crispbread geoff...
Post on 27-Mar-2015
223 Views
Preview:
TRANSCRIPT
The voice of the European food and drink industry
Acrylamide in Biscuits & Crispbread
Geoff Thompson
The voice of the European food and drink industry
Introduction
• Industry is funding a number of research projects, including one at the Universities of Reading,Nottingham and Leeds in addition to carrying out it’s own work.
• The Maillard reaction is key in the formation of acrylamide
• In biscuits this involves asparagine in the flour reacting with sugars in the recipe
The voice of the European food and drink industry
Kinetic Model (Wedzicha et al)
aldose Int acrylamide
product 1
k1 k2
k5
asnaminoacid
aminoacid
Maillard products
aminoacid
ketose
k6
Int1
The voice of the European food and drink industry
Agronomy• Asparagine in flour varies significantly• 26 samples from
France,Poland,UK,Belgium,Finland,Czech rep. and Italy (2002 Harvest) gave the following results:-
Asparagine Median Minimum Maximum
Mg/100 g 7.9 3.0 21.9
The voice of the European food and drink industry
Raw Materials
• Reducing sugars are reactants in the Maillard reaction
• Avoiding glucose and especially fructose will minimise acrylamide formation
But/• Sucrose (a non-reducing sugar) is already the
sugar used as standard.
The voice of the European food and drink industry
Product Composition
ROT ARYM OUL DED
C O A T ING S A ND W IC HING S PRA YING
S E C O ND A RYPRO C E S S ING
W IREC UT
D E PO S IT E D
SH O R T D O U G H
S W E E T
F E RM E NT E D /NO T F E RM E NT E D
L A M INA T E D NO T L A M INA T E D E X T RUD E D C O -E X T RUD E D
S A V O URY
H AR D D O U G H (sheet & cut)
B ISC U IT S
CRISPBREADCRACOTTE
CREAM CRACKERS
DIGESTIVECREAMS
FIG
ROLLS
RICH TEA
DIGESTIVES SOFT
COOKIES
The voice of the European food and drink industry
Product Composition
• Even minor ingredients can have a significant effect
*(1 Std. Dev. = 20)
Ingredients (2%) Acrylamide in product (g/kg) *
Cocoa powder 281
Basic recipe (no ‘minor’ ingredients)
334
Cardamon 377
Honey 417
Ginger 428
The voice of the European food and drink industry
Product Composition• Raising agents (baking powder) can have an
affect.• Usually a combination of sodium and ammonium
bicarbonate is used• Ammonium bicarbonate does contribute to
acrylamide formation – but how? (15N-labelled bicarb. produces no 15N-labelled acrylamide)
• Replace ammonium with sodium bicarbonate?- Industrial feasibility not proven - Nutritional consequence of increased
sodium
The voice of the European food and drink industry
Process Management
0
50
100
150
200
250
300
350
400
0 5 10 15 20 25 30 35
Baking time (min)
Ac
ryla
mid
e(g
/kg
)
80°C
120°C
160°C
200°C
240°C
0
50
100
150
200
250
300
350
400
0 5 10 15 20 25 30 35
Baking time (min)
Ac
ryla
mid
e(g
/kg
)
80°C
120°C
160°C
200°C
240°C
Ac
ryla
mid
e
(g
/kg
)
Baking time (min)
The voice of the European food and drink industry
Process Management• Significant reductions have been achieved with
crispbreads
1003
558
0
200
400
600
800
1000
1200
Original Process Revised Process
ppb
The voice of the European food and drink industry
Process Management• Avoiding ‘rework’ in crispbread has no effect.
1560
2070
13401250
0
200
400
600
800
1000
1200
1400
1600
1800
2000
2200
Crispbread 1 Crispbread 1 (norework)
Crispbread 2 Crispbread 2 (norework)
Product
Ac
ryla
mid
e R
es
ult
(p
pb
)
Crispbread 1
Crispbread 2
The voice of the European food and drink industry
Finished Product Characteristics
• Baking biscuits to a lighter colour and higher moisture reduces acrylamide – but significantly changes the product and reduces shelf-life.
The voice of the European food and drink industry
0
50
100
150
200
250
300
350
400
450
500
0 10 20 30 40 50 60 70 80 90
Colour
Ac
ryla
mid
e (
g/k
g)
8060 70
0
50
100
150
200
250
300
350
400
450
500
0 10 20 30 40 50 60 70 80 90
Colour
Ac
ryla
mid
e (
g/k
g)
0
50
100
150
200
250
300
350
400
450
500
0 10 20 30 40 50 60 70 80 90
Colour
Ac
ryla
mid
e (
g/k
g)
8060 70
Ac
ryla
mid
e
(g
/kg
)
Colour
Finished Product Characteristics
The voice of the European food and drink industry
Conclusions• The category ‘biscuits’ covers a wide range of
products, recipes and processes; biscuits can contain 0 – 600ppb of acrylamide.
• Factors contributing to acrylamide formation have been identified, but there is no ‘quick fix’ for acrylamide reduction.
• Process changes for non-fermented crispbread manufacture have reduced AA levels by 75%.
top related