Food News

Our team of analysts in the instrumental laboratory has successfully implemented the determination of acrylamide in food and has been accredited by the Polish Accreditation Centre. 

Acrylamide is a low-weight toxic organic compound. Under normal conditions, it is a white, odourless crystalline substance. It is often used in the paper industry or cosmetics, but unfortunately it is also occurs in certain foods as contaminant.

Acrylamide can be formed as an undesired side product of the Maillard reaction during frying, baking, roasting or drying. This results in products with a brown surface with a characteristic taste and smell, and different levels of acrylamide depending on the composition of the food and the processing conditions

Our laboratory performs acrylamide determinations by LC-MSMS with an LOQ of 20 µg/kg.

Accreditation at AGROLAB Poland includes testing in:

- Cereal products
- Salty snacks
- Coffee and coffee substitutes
- Potato products

Author: Anna Rutkowska (AGROLAB Polska); Translation: Dr. Frank Mörsberger AGROLAB GmbH