University Studies Help Snack Maker Reduce Oil Levels, Acrylamides

August 8, 2020: 12:00 AM EST

The U.K.’s Teesside University has helped a British snack manufacturer produce healthier potato chips (crisps) by changing its production processes. The idea of the project was to anticipate future government regulation in the food manufacturing industry to reduce levels of acrylamides, a natural but potentially harmful chemical produced when starchy foods, such as potatoes, are cooked at a high temperature. Researchers investigated the impact of variations on washing temperatures on sugar content. A double cold wash, rather than a cold followed by hot wash, was more effective and there was no discernible impact on taste. The research also focused on temperature variations throughout the frying process which had the potential to increase acrylamide production by up to four times. The studies resulted in an average eight percent reduction in potato oil levels and a decrease in acrylamides.[Image Credit: © Teesside University]

"Snack manufacturer makes efficiency savings thanks to Teesside University research", Impact News Service, August 08, 2020, © Teesside University

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