Acrylamide in non-centrifugal sugars and syrups

Area of Science:

• Food Chemistry
• Food Safety
• Analytical Chemistry

Background:

• Acrylamide is a potential carcinogen found in foods processed at high temperatures.
• Non-centrifugal sugars (NCSs), natural sweeteners, contain acrylamide precursors and are produced via prolonged heating.
• This study investigates acrylamide content in commercial NCSs and experimentally produced syrups.

Purpose of the Study:

• To determine acrylamide levels in commercial NCSs from coconut, cane, and palmyra palm.
• To analyze the impact of production processes, particularly prolonged heating, on acrylamide formation.
• To identify key precursors and factors influencing acrylamide generation in NCSs.

Main Methods:

• Analysis of 32 commercial NCS products from Asian markets.
• Preparation of syrups from coconut, palmyra raw saps, and cane juice using controlled prolonged heating.
• Determination of sugars, amino acids, minerals, pH, and acrylamide content in raw materials and syrups.

Main Results:

• Acrylamide content in commercial NCSs ranged from <15 to 4011 μg/kg.
• Syrups produced experimentally showed acrylamide levels between 867-1564 μg/kg.
• Ornithine content significantly correlated with acrylamide formation in the experimental syrups.

Conclusions:

• The manufacturing process of NCSs, especially the evaporation stage, requires careful monitoring to control acrylamide formation.
• Controlling critical processing steps is essential for ensuring consumer health and safety regarding acrylamide exposure from NCSs.