Wednesday, July 13, 2011

Tips to reduce acrylamide formation in snack and tips to reduce trans fatty acid

Tips to reduce acrylamide formation
Here are some tips that can be used to reduce formation of acrylamide in products including snack product:
• Use ingredient to prevent the reaction between asparagine and reducing sugars.
• Change the asparagine into other forms, such as aspartic acid, by using enzymes.
• Modification of processes, mainly related to temperature, time, and pH.
• Less / replace the use of raw materials / ingredient containing asparagine and / or a reducing sugar.
World snack industry, including Indonesia grow quite rapidly. Innovation and high market demand is the key to why the product is still evolving. In fact, excessive snack consumption is often regarded as a cause of some health problems. For example, obesity, trans fatty acids, acrylamide, and so on.
The condition is exactly what later became a trend in the development of new products. Many industries are then trying to change the image by designing a healthy snack snack. It feels easier, because the food industry also received support from ingredient industry, machinery and other supporting industries. Some snack products that offer health effects of reducing agent, which is an important stage of the formation of acrylamide.
In addition, the use of amino acids are also widely studied. For example proline amino acids commonly found in flour that also could reduce acrylamide formation by 80%. The same is true of several other amino acids, namely tryptophan, cysteine, and glycine, although the level of effectiveness varies.
Meanwhile, researchers from China in a report published by the Journal of Food Chemistry reported that vitamin B3, can also be used to inhibit the formation of acrylamide in french fries by 50%. In that study, Zeng et al. (2009) actually use different types of vitamins, both water-soluble or water insoluble. However, vitamin B3 has the best effectiveness.
Tips to reduce trans fatty acids
Trans fatty acids are formed through partial hydrogenation process and its existence becomes a very important issue in recent years. It is not because the presence of trans fatty acids can lead to greater levels of LDL cholesterol in the blood and the risk of heart disease. So it is not strange if the USFDA requires to include the presence of these fatty acids in the label.
In the snack industry, the presence of trans fatty acids derived from fats and oils are used, especially the shortening and margarine. Actually, the increasing awareness of trans fatty acids is a separate chance for the national oil industry, because the palm oil contains no trans fatty acids.
Research conducted by Byung Hee Kim et al (2009) from the University of Georgia says, that interesterification of a mixture from canola oil, palm stearin and palm kernel oil with a certain ratio can produce a margarine with the same quality as commercial margarine. As for the shortening, a mixture of palm stearin and palm oil can produce a fat that is plastic that can be used as shortening. Jeyarani et al. (2009) in a report published by the Journal of Food Chemistry stated that a mixture containing 60-70% palm stearin palm stearin and 30-40% have a wider melting range, making it suitable to be used as a shortening.

You might also like:
Acrylamide: brain cancer and how to reduce it?
Acrylamide in food product
Reducing acrylamide in fried food
How to choose healthy cooking oil

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