What Factors Affect Acrylamide Formation?

• Food composition

  • Amino acids
    • ASN, MET, GLN, ASP, CYS
    • Other amino acids- LYS
  • Sugars
    • Fructose > glucose > sucrose (Becalski et al, 2002- personal communication)- aqueous model system
    • No difference in yield of acrylamide from D-fructose, D-galactose, lactose or sucrose (Stadler et al., 2002) under pyrolysis conditions
  • pH
    • pH 8.0 > 5.5 > 3.0 (Becalski et al., 2002- personal communication)

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