Wellness Foods Europe - CITROMA - Minus acrylamide for safe and tasty products - THE MAGAZINE FOR NUTRITIONAL AND FUNCTIONAL FOODS & BEVERAGES
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Wellness Foods Europe
THE MAGAZINE FOR NUTRITIONAL AND FUNCTIONAL FOODS & BEVERAGES
CITROMA® – Minus acrylamide
for safe and tasty products
Reprint from
Wellness Foods Europe
issue 3/2009
Wellness Foods Europe SPECIAL: CITROMA®
CITROMA® – Minus acrylamide
for safe and tasty products
by Ann-Kathrin Trierweiler, Market Development Manager – Special Salts,
Jungbunzlauer Ladenburg GmbH, Germany
It has been more than seven years since Maillard reaction. The Maillard reaction is
Swedish researchers discovered that after a reaction between sugars and an amino acid
heat treatment, certain foods contain sig called asparagine, which takes place when
nificant levels of acrylamide, a substance starchy foods are processed at high tempera
known until then only as a highly reactive tures, e. g. during frying, baking or roas
industrial chemical. They also had found a ting. One result of the reaction is the crea
link between acrylamide and cancer in labo tion of a nice brown colour and tasty flavour
ratory rats. But consumers are still unaware of baked, fried and toasted foods. But this
of the chemical and its potential effect on reaction also creates the suspected carcino
their health. As consumers we all expect cer gen – acrylamide. The acrylamide concentra
tain qualities from baked, fried or roasted tion in cooked foods prepared industrially,
foods like being lightly browned, pleasing in catering, or at home can range from a few
ly crunchy and temptingly tasty. Mainly re parts per billion (ppb, i. e. μg/kg) up to seve
sponsible for these product qualities is the ral 1000 ppb.
SPECIAL: CITROMA® Wellness Foods Europe
Since 2002 the food industry has put much registered trademark in Germany, other states
effort into the approach to reduce acryla pending. The approved food additive is a fine
mide contents in processed foods. But recent white, odourless powder with a slightly aci
ly food manufacturers have again become dic taste. Besides its ability to reduce the acry
under pressure to come up with ways to cut lamide formation it can also prevent enzyma
levels of acrylamide in these foods, with pres tic browning e. g. in mashed potatoes.
sure coming from the governments.
Canada has already added acrylamide to Formation of acrylamide > In 2002, Swedish
the government’s list of toxic substances, the scientists discovered that after heat treat
European Union has tabled a proposal to add ment, certain foods contain significant levels
acrylamide to the list of substances of very of acrylamide, a substance known until then
high concerns and the US Food and Drug only as a highly reactive industrial chemical.
Administration (FDA) is also considering is At this time there was no data concerning the
suing guidelines to control acrylamide for formation mechanism, health risks, analytics
mation and reduction of actual acrylamide etc. available. But toxicological data sugges
levels in foods. This all happened in Septem ted that acrylamide is carcinogenic and muta
ber 2009. genic. In particular, starchy foods, such as
According to the state of technology Euro potato and cereal products, which have been
pean authorities regularly publish signal deep-fried, roasted or baked at high tempera
values for the acrylamide content of differ tures showed high levels of acrylamide. By
ent foods. Actual signal values are given in now the formation mechanism is almost com
table 1. pletely resolved, analytics for many products
Jungbunzlauer offers with the introduction established and the risk assessment is still on
of CITROMA® a new patent-pending method going. Acrylamide is formed by the reaction of
to reduce the acrylamide content in vari reducing sugars with free asparagine (an ami
ous baked, fried, roasted or extruded cereal no acid) in the context of the Maillard reac
and potato based products. Jungbunzlauer’s tion. Low water contents accelerate the reac
CITROMA® is a special mineral salt which tion. In many cooking processes, the Maillard
offers a new way to reduce the acrylamide reaction is the predominant process responsi
formation in heat treated food products up ble for the brown colour and tasty flavour of
to 90 % without negative effects on taste. baked, fried and toasted foods. High temper
CITROMA® is a GMO and allergen free, atures above 120°C (248°F) and the heating
special granulation of sodium citrate and a time are two major factors for the final acry
lamide content of the food.
Table 1: Signal values for acrylamide* Elimination of acrylamide from foods is
virtually impossible – the principal objective
Product Signal values of must be to reduce the amount formed in a giv
acrylamide [µ/kg]
en product. There are different methods avail
Breakfast cereals 80 able to reduce the acrylamide content in foods,
French fries, prepared 530 such as the use of amino acids and pH con
Potato chips 1000 trolling agents or changes in processing tem
Biscuits 260 perature, heating time and moisture control.
Biscuits for diabetics 545
Current methods of acrylamide reduction >
Gingerbread 1000
A number of approaches varying from agrico
Crisp bread/Cracker 496
nomical aspects to changes in recipes or pro
Wellness Foods Europe SPECIAL: CITROMA®
cessing to lowering the formation of acryla CITROMA® and acrylamide reduction >
mide can be readily applied. For example, The control of detrimental acrylamide in
avoiding over-frying or over-baking of pota food plays an important role for food manu
to products in particular (as indicated by ex facturers to address food safety and con
cess browning) can significantly lower the sumer concerns. With the development
levels of acrylamide formed when compared of CITROMA®, Jungbunzlauer can offer
with products more lightly fried or more manufacturers a new solution for a new so
lightly baked. Different methods that focus lution for an easy handling and very effec
on changes in ingredients are already recom tive acrylamide reduction in various food
mended from food safety agencies. These products.
methods were developed with the food indus The development of CITROMA® had
tries e.g. for the use in potato products (chips, several targets: Jungbunzlauer purpose
snacks, French fries and related products) ly pursued the development of a new meth
and cereal product (breakfast cereals, ginger od, capable of reducing the acrylamide levels
bread, crisp bread, and biscuits) to tackle the significantly without influencing the manu
problem of acrylamide formation. But most facturing process of the final products: pro
of them face still some disadvantages. Some duction capacity, costs or any negative influ
of the methods are mentioned in table 2: ences on the production equipment.
Table 2: Current methods for acrylamide reduction in cereal and potato based foods
Product type Method Disadvantage
Potato product Soaking potatoe slices in glycine Indistinct nutritional impact of
or glutamine solutions glycine
Potato product Soaking potatoe slices in a solu Corrosion of the equipment,
tion containing CaCl2 typical metallic to bitter off-taste
Potato product Addition of citric acid and glycine Indistinct nutritional impact of
to the recipe glycine
Potato product Blanching of French fries Minor reduction levels
Potato products Calcium salts Hard texture and bitter off-taste
in finished products, most calci
um salts are not compatible with
pyrophosphates which are used to
prevent enzymatic browning
Cereal products Enzymatic treatment e. g. with At least 30 min residence time,
asparaginase enzymes can cause allergies;
efficacy of the treatment may
vary, and will need to be tested on
a case-by-case basis
Cereal products Addition of glycin as dry minor Changes of product colour and
ingredient taste (very dark products, bitter
off-taste)
Cereal products Addition of calcium salts Most have adverse flavour effects,
non have been commercialised for
cereal applicationsSPECIAL: CITROMA® Wellness Foods Europe
Figure 1: Acrylamide reduction levels of CITROMA® in potato and cereal based foods
and snack pro
ducts, break
fast cereal and
a wide range of
bakery products,
with usage levels
ranging from
0.2 % to 2.0 %,
depending on the
application.
Breakfast Biscuits* Biscuits Chips* Crisp bread/ French Ginger- CITROMA®
Cereals* for
diabetics*
Cracker* fries* bread** can be used in
two ways. Either
*results of lab-scale trials, **results of industrial trials; used CITROMA® as dry ingredient
concentrations: biscuits and biscuits for diabetics 0.5 %, chips 0.6 %, breakfast where it is mixed
cereals and crisp bread 0,75%, gingerbread 0.8 %, French fries 1 %
with the other
ingredients of a
Based on research from Jungbunzlauer formulation or in a wet application where
Application Technology Center and exter the product is dipped in or sprayed with a
nal institutes, as well as data from industri CITROMA® solution. Recommended con
al trials of food producers, Jungbunzlauer’s centrations depend on the contact time of
CITROMA® demonstrated excellent results CITROMA® with the products. By treat
reducing acrylamide content in French fries,
chips, breakfast cereals, and related pro
ducts up to 90 % [figure 1] without influen
cing sensorial properties or the manufactur
ing process.
Function of CITROMA® in acrylamide re-
duction > With the use of CITROMA® in
specific concentrations the critical part of
the Maillard reaction where acrylamide is
formed can be inhibited. The mechanism is a
synergistic combination of lowering the pH,
a chelation effect and presence of a small
amount of sodium in the molecule. But even
if the Maillard reaction is influenced, the fi
nal product still has its original sensorial
properties regarding colour, crispiness and
taste.
Applications of CITROMA® > Main appli
cations for CITROMA® are cereal and pota
to based products, like French fries, chipsWellness Foods Europe SPECIAL: CITROMA®
in the solution is recommended, where
as at longer contact times (20–60 seconds)
concentrations of 0.8–1.3 % have exhibit
ed very good results for acrylamide reduc
tion without showing any difference to the
standard product. CITROMA® can also be
used in potato based snack products which
are made from potato flakes or other potato
intermediates. Here CITROMA® is added as
a dry ingredient into the dough the products
are made of. When used as a dry ingredient,
0.5% CITROMA® based on dry ingredient
weight presented best results in lab-scale ex
periments but also industrial scale trials.
Application in breakfast cereals and bakery
products > Typical dry applications are for
mulations used in breakfast cereals, extruded
snack products or bakery products. For the
production of breakfast cereals – irrespective
of whether the product is made by extrusion
ing the product with CITROMA®, the acry or using the traditional cooking process –
lamide content can be reduced significantly CITROMA® can be added to the dry ingredi
[figure 2]. Due to its superior solubility it is ent mix just as sugar or salt are added. Best
excellent for those applications as it does not results were experienced at concentrations of
lead to any delays in the further processing. 0.5–1.0 % CITROMA® based on the weight
Application in Figure 2: Summary of test results for acrylamide reduction with CITROMA®
potato products >
For the treatment
of potato pro
ducts like French
fries or chips
Acrylamide content [µ/kg]
Standard
CITROMA® can
with CITROMA®
be directly added
to the blanching
bath, a dipping
bath or a spray
ing solution prior
to freezing or fur s* ts* cs* ips
* er* s* **
ereal cui eti Ch ack frie ead
ther processing. st c Bis dia
b
d/C
r
enc
h br
fa for Fr ger
ak rea Gi
n
Bre its pb
When the con Bis
cu
Cr
is
tact is rather short
(2–5 seconds) a
*results of lab-scale trials, **results of industrial trials; used CITROMA® concen
concentration of trations: biscuits and biscuits for diabetics 0.5 %, chips 0.6 %, breakfast cereals and
approx. 2.0 % crisp bread 0,75 %, gingerbread 0.8 %, French fries 1 %SPECIAL: CITROMA® Wellness Foods Europe
of dry ingredients, with an acrylamide reduc bilities to produce gingerbread with low acry
tion of 68 %. lamide content without restrictions in taste.
CITROMA® has also been tested in bakery In some plain bakery products CITROMA®
applications such as biscuits, diabetic bis may cause a slightly sour off-taste. To over
cuits, gingerbread and crisp bread. In bakery come this problem a treatment of the pro
products CITROMA® is commonly used as ducts surface with CITROMA® solution may
a dry ingredient and concentrations used are also be possible.
based on the content of flour. For applica
tions in biscuits, 0.5 % CITROMA® resulted Benefits of CITROMA® over other acryla-
in best acrylamide reduction results without mide reduction methods > CITROMA® is
affecting any organoleptic aspect. Reduction easy to incorporate into existing formula
was 45 % in common biscuits and 32 % in tions and has several distinctive advantages
diabetic products, since products with fruc over other acrylamide reduction methods.
tose are even more prone to acrylamide for The ingredient can be added to formulations
mation. In crisp bread and cracker like pro by direct addition to a dry mix or dough, or
ducts concentrations up to 1 % CITROMA® it can be incorporated into a dipping bath or
had no negative impact on colour or taste spraying solution. CITROMA® has excel
and resulted in up to 75 % acrylamide reduc lent flowability and dissolution characteris
tion. The use of the raising agent ammoni tics which offer the possibility of pneuma
um bicarbonate has been found to increase tic fostering and continuous production as
the potential for acrylamide formation due there is no residence time needed. The use of
to the ammonium component. The problem CITROMA® is pH- and temperature-inde
with ammonium carbonate is the ammonia pendent and thus requires no special process
that it releases during baking. It reacts with ing conditions. Further, it is cost-effective,
glucose and fructose in the dough to form un GMO and allergen free and does not cause
usual molecules that in turn react very effi corrosion in processing equipment. All ad
ciently with asparagine to form acrylamide. vantages of CITROMA® are summarised in
But in products like gingerbread ammoni figure 3.
um bicarbonate can not be replaced by other Another frequently used technique to re
raising agents easily as ammonium bicarbo duce acrylamide is the use of specific enzyme
nate is responsible for the formation of ar systems that block the amino acid asparagine.
omatic compounds which are characteris Table 3 lists the advantages of CITROMA®.
tic for these products. With the use of 0.8 %
CITROMA® in gingerbread, results of an in Legal aspects > In the European Union,
dustrial trial exhibited significant acrylamide CITROMA® is listed as a generally permit
reductions up to 90 %. This offers new possi ted food additive (E 331). It may be added to
Figure 3: Advantages of CITROMA®
Advantages of CITROMA®
Product Quality Processing Economics
Up to 90 % acrylamide reduction Excellent dissolution No rentention time necessary
Neutral taste Suitable for pneumatic transport Easy handling
Minimal effects on pH levels Non-corrosive Low cost of use
No GMO or allergen issues For wet and dry processing No labelling
Heat stableWellness Foods Europe SPECIAL: CITROMA®
all foodstuffs, following the “quantum satis” Conclusion > Jungbunzlauer’s CITROMA®
principle, as long as no special regulation res belongs to the SafeChoices@Jungbunzlauer
tricts the use. Jungbunzlauer CITROMA® is product platform and offers a safe and easy
supplied in accordance with the requirements way of acrylamide reduction in starchy heat
Table 3 Benefits of CITROMA® vs. enzymes:
Relevant Aspects CITROMA® Enzymes
Acrylamide reduction without negative impact on product quality YES YES*
Negative influence on processing equipment (e. g. corrosion) NO NO
Easy handling and storage conditions YES NO
Allergenic potential NO YES
Additional processing equipment necessary NO YES
Reduction of production capacity NO YES
Residence time necessary in processing NO YES
pH value dependent process NO YES
Increased in sodium content YES** NO
Approved for food applications (processing aid) YES YES
*following conditions must be obtained: residence time approx. 30 min,
opt. temperature range 50–63°C (°F), opt. pH 5.5–7.5
**Increase in sodium content max 0.1 %, can be balanced via reduced NaCl addition in most products
of the Commission Directive 2008/84/EG. treated foods. It offers manufacturers of se
In the USA, CITROMA® is generally recog veral products that are at risk for increased
nized as safe (GRAS) within the meaning of acrylamide contents, an easy and cost effec
the Federal Food, Drug and Cosmetic Act, tive way to produce high quality, good tas
and may be used in food and beverages in ting products without influencing sensorial
full compliance with the applicable Food and properties.
Drug Administration (FDA) regulations.
Declaration > The use of CITROMA® has not The Author: Ann-Kathrin Trierweiler
Market Development Manager Special Salts
to be labelled on the final product packaging Jungbunzlauer Ladenburg GmbH
when used as a processing aid. Unfortunately Dr.-Albert-Reimann-Str. 18
CITROMA® is not approved for the use of D-68526 Ladenburg
organic (bio) foods based on plant origin Germany
Phone: +49 6203-104 0
like potato or cereal products but can only Fax +49 6203-104 210
be used in organic (bio) products of animal E-mail: SafeChoices@Jungbunzlauer.com
origin. www.jungbunzlauer.comYou can also read
