Acrylamide is a carcinogen chemical substance that occur during frying and baking by heat induced between sugar and asparagine (Maillard Reaction).But appreciable amount of acrylamide has not be found in fresh and boiled meals. But still there is very little information about how it occur.

It was found that acrylamide cause bad effects on human health. According to some research Due to their job some people are exposed to this chemical and it cause neuralgia. Some research on male animals showed acrylamide cause infertility.

Due to acrylamid’s adverse effect, food indutry has been trying to find ways to eliminate acrylamide in food products. The new anti-acrylamide product is calcium lactate by  Puracal Act. This new product decrease acrylamide concentration of the snacks, such as potato chip and french fries, by up to 80 per cent. Meanwhile, it does not change product quality but lower brown quality.

• Cystein Reduces Acrylamide Concentration