Collaboration on Reducing Acrylamide
April 03, 2008
PPM Technologies Collaborates with Nordic Innovation Centre on Reducing Acrylamides.
"PPM AB, Roland Haraldsson, Research Engineer, offered technical assistance on the impacts of blanching and frying systems on the formulation of acrylamides. Apart from the sugar reduction in the base product, the frying conditions greatly impact formulation of acrylamides. A reduction in frying temperature and slightly higher water content of final product contribute to lowering acrylamide values."
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