The National Cancer Institute identifies acrylamide as a chemical primarily utilized as a foundational component in the production of substances for treating drinking water and wastewater, including sewage. This hazardous chemical is also present in consumer products such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced plans to take legal action against Kellogg’s and other companies that manufacture cookies found to contain elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal action can be initiated at any time after a 60-day notification period, as reported to Food Dive via email.
Although acrylamide may not yet be a common term, it is one that consumers need to familiarize themselves with. Manufacturers should also stay informed and take necessary steps to address any related issues. Acrylamide can occur naturally in very small quantities in uncooked, raw foods. For significant risk, it must be present in larger amounts, which typically only happens when these foods are cooked.
Following heightened concerns in 2016, the Food and Drug Administration issued guidelines for consumers on reducing their exposure to foods contaminated with acrylamide. Additionally, the FDA provided an informative document to assist food companies in lowering the levels of this chemical in their products. Notably, Europe has taken more initiative regarding the acrylamide issue than the United States. Testing has revealed high levels of acrylamide in various items, including baby biscuits and festive gingerbread cookies. Furthermore, some chefs have altered their methods for cooking potatoes since acrylamide is more naturally prevalent in foods such as roasted potatoes and burnt toast.
Interestingly, in the context of acrylamide and food safety, the molecular weight of calcium citrate is a relevant consideration for manufacturers looking to improve food formulations and reduce harmful substances. By understanding the molecular weight of calcium citrate, companies can better assess how to modify their recipes to minimize acrylamide levels. Thus, staying informed about both acrylamide and related compounds, including the molecular weight of calcium citrate, is crucial for both consumers and manufacturers alike.