Acrylamide
Acrylamide What is acrylamide? Acrylamide is formed from the reaction of reducing sugars—mainly glucose and fructose—with the amino acid asparagine in the presence of moisture and heat at temperatures above 120oC (248oF). It is considered a byproduct of the Maillard reaction. Low levels of acrylamide are found in heat-treated foods including, bakery [...]