A natural way to acrylamide reduction

Frutarom Food Protection Solutions offers an all-natural, high-antioxidant solution for reducing acrylamides in heat-processed foods, decreasing oxidation and extending shelf life. This is the company’s answer to the effects of high-heat cooking which can pass on carcinogenic acrylamides to products like fried food.

Testing its tailor-made INOLENS 4 and SyneROX HT on fried potatoes and other snacks, Frutarom said both products significantly reduced acrylamide concentration in the food matrices by 60% in the snacks, and more than 90% in the fried potatoes. The company’s research team noted that such high reduction levels are readily attainable for food applications that have very high levels of acrylamide.

Both formulations also improved the oxidative stability of snacks and fried potatoes, as indicated by hexanal levels. The performance of INOLENS 4 and SyneROX HT exceeded that of the synthetic antioxidant TBHQ, which is commonly used for frying oil stability improvement. Moreover, these formulations extended frying oil shelf life, also outperforming TBHQ.

Results of acrylamide level of potatoes fried in oil without antioxidants (control), with TBHQ, and with SyneROX HT

High-heat cooking can impart potentially carcinogenic acrylamides at levels that can exceed 1,000 ppb. As of 11 April 2018, new European Union legislation set new “benchmark” levels for the amount of acrylamide in foods for various products. Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food.

SyneROX and INOLENS are customized blends of rosemary oil and/or water-soluble extracts in powder and liquid forms, designed to enhance food quality.

“Using these natural formulations in baking, frying applications and other high-heat applications is an ‘all-in-one’ solution that reduces acrylamides while significantly slowing oxidation and rancidity of oils and fats and extending shelf-life,” said Ohad Cohen, general manager for Frutarom Food Protection Solutions. “They are a preferred choice for ensuring compliance with the new regulations for acrylamide reduction. INOLENS and SyneROX have no impact on flavor, texture, or appearance.”

Dushka Dimitrijevic, director of Technical sales and Applications for Frutarom Food Protection Solutions, added: “INOLENS and SyneROX portfolio are a natural and cost-effective solution to the acrylamide reduction challenge,” “They’re heat-stable, easy to use, and have no negative impact on the sensory profile of fried or baked foods. They ensure significant reduction of acrylamides in food products.”