Taking a deep dive into acrylamide

Following BakeryandSnacks’ recent article on acrylamide,​The Israeli expert with more than 80 years of experience in both the food and non-food sectors has come forward to give our readers a more technical insight into the topic.

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Acrylamide (AA) is known for its potentially hazardous human health effects, typically formed by Maillard reactions during food processing at elevated temperatures. Such conditions can include practices such as baking, boiling or frying when reducing sugars or oligosaccharides, ie molecules having a free carbonyl group can participate by chemically reacting with the amine moiety of amino acids present in polypeptides and proteins.

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But let’s step back for a moment and explain sc-FOS.

Acrylamide 1 Zerbor

Image: GettyImages/Zerbor

Short-chain fructo-oligosaccharides (sc-FOS) are among the best-studied indigestible, soluble, prebiotic fibers ingested by humans. A variety of beneficial properties have been documented for prebiotic beneficial activities and certainly for sc-FOS – including strong bifidogenic effects (gut health), ability to reduce the number of potential pathogens (an organism that causes disease to its host), acidification of the colon by inducing short-chain bacterial production Fatty acids (SCFA) (healthy growth of good bacteria), increased absorption of calcium (Ca+2) and magnesium (Mg+2), antitumor activity, synthesis of B and K vitamins and immunomodulation (changes in the body’s immune system caused by active substances, which activate or suppress its function).

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