Factors that influence acrylamide formation in fried foods: a review

Abstract

Acrylamide (AA) is an industrial chemical used in the production of polyacrylamides: It was discovered in food during the thermal processing (frying, baking, grilling, and roasting, among other things) of a wide range of foods (mostly starchy foods). Frying is one of the pathway for acrylamide formation, in which oil is heated to temperatures above the smoke point, which results in the production of acrolein known as the acrolein pathway. The formation of acrylamide during frying is influenced by a variety of factors. The article examines the factors contributing to the formation of acrylamide in various fried food products. These factors include processing time and temperature, type of oil, size of food, reused oil, food type and brand, storage conditions, presence of antioxidant in oil and so on.