Acrylamid in food

analysis: organic contaminants

Acrylamides develop in foods when they contain sugar or starch in combination with the amino acid arparagine acid at high temperatures. It could be found in coffee, bread, potatoe chips or similar products. From the chemical point of view it is a maillard reaction. During animal experiments it was discovered that acrylamide causes cancer in animals. At the moment nobody knows how high the risk is for humans. 

What are the next steps?

You order the analysis with a click on "analyze" and send us your sample. We will analyse the sample and e-mail you the analysis report including a judgement and recommendation.

analysisorganic contaminants
amount of sample50 g
LaboratoryInstitut Prof. Dr. Georg Kurz GmbH
methodHPLC-MS/MS

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