Abstract
Various inorganic salts, such as monovalent and divalent chlorides, hydrogen carbonates, phosphates, and lactate, were tested in model systems for acrylamide mitigation before food applications to explain the potential mechanism of their action. It was observed that calcium chloride was the most effective agent in acrylamide elimination; this led up to a 90% decrease in model systems. Contrary to other inorganic salts, ammonium hydrogen carbonate, which is a typical raising agent in gingerbread and biscuits, promotes acrylamide formation. Therefore, reduction or replacement of ammonium salts by sodium alternatives is recommended. However, the selection of inorganic salts in cereal products is limited also by their influence on organoleptic properties. Consumer preferences and other health aspects should be assessed due to the reported acceleration of other compound formations hazardous to health; these include hydroxymethylfurfural and 3-monochloropropane-1,2-diol.
Published Version
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