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Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Tips for keeping acrylamide to a minimum when pre-
paring food
General
Keep cooking times as short as possi-
ble. Cook food until it is golden
brown, but not too dark. Large, thick
pieces of food contain less acryl-
amide.
Baking
With hot air at max. 355° F (180 °C).
Cookies
Egg or egg yolk reduces the produc-
tion of acrylamide. Spread out a sin-
gle layer evenly on the baking tray.
Oven
French fries
Cook at least 7 oz (400 g) at once on
a baking tray so that the fries do not
dry out.