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The patented Zeracryl method™ is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried.
Illustration of the formation of acrylamide as an effect of the presence of sugar (glucose) and amino acids (Asparagine) and heat (120 - 190°C). The Zeracryl method uses the specially formulated Zeracryl culture (food-grade Lactic Acid Bacteria) to reduce the amount of glucose on potato sticks, therebye reducing teh formation of acrylamide in the finished product.
By pre-incubating the potato chips with optimized density of a certain strain of Lactic Acid Bacteria (LAB), the bacteria break down the glucose on the surface of the potato chip. This reduces the amount of sugar which can react with Asparagine to form acrylamide. |
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This process has been documented in pilot scales as well as in a commercial potato fries factory with very satisfactory results (se graph below). |
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Results of using the Zeracryl method™ in an industrial setting, shows up to 90% reduction in acrylamide in fried potato sticks
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