https://kvalifood.com/tags/health/ Recent content in Health on Kvalifood Hugo en-us Mon, 27 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/acrylamide/ Mon, 27 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/acrylamide/ <h1 id="acrylamide">Acrylamide</h1> <img src="https://kvalifood.com/wiki/acrylamide/acrylamide_hu_57f1d66a59ccc876.webp" alt="" loading="lazy"> <p>Acrylamide is a chemical byproduct of the <a href="https://kvalifood.com/wiki/maillard-reaction/">Maillard reaction</a> formed when the amino acid asparagine reacts with reducing sugars at temperatures above 120°C. It occurs in starchy foods cooked at high heat — fried potatoes, bread crusts, and roasted coffee are significant sources.</p> <h2 id="formation-chemistry">Formation chemistry</h2> <p>Asparagine is one of the most abundant free amino acids in <a href="https://kvalifood.com/wiki/potatoes/">potatoes</a>. When combined with reducing sugars (glucose, fructose) and heated above 120°C, asparagine undergoes deamination — losing its amine group — producing acrylamide as a side product of the Maillard cascade rather than a deliberate flavor compound.</p>