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• Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing and ingredients, and preparation...
Jun 8, 2015 · In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
May 8, 2013 · Reduced levels of asparagine decrease the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2.
Feb 4, 2020 · The report made by the SNFA in April 2002 about the presence of high levels of AA in carbohydrate-rich foods processed at high temperature (>120°C) evoked a worldwide health alarm. This announcement sparked intensive investigations into AA, its occurrence in foods, and its adverse health effects.
- Lubna Rifai, Fatima A Saleh
- 2020
As a result, the formation of asparagine, and therefore acrylamide, and the accumulation of unwanted pigments, decreased without affecting other varietal characteristics. Innate® potato was accepted for human consumption in the United States and Canada among others, in 2015 and 2016, respectively. Citation 27, Citation 79, Citation 85
Aug 7, 2019 · Shortly after the discovery of acrylamide in popular foods (Tareke et al., 2002), it was shown that acrylamide could form from free (soluble, non‐protein) asparagine (Figure (Figure1) 1) and reducing sugars within the Maillard reaction (Mottram, Wedzicha, & Dodson, 2002; Stadler et al., 2002).
Jan 9, 2015 · The potato, developed by the potato giant J.R. Simplot in Boise, Idaho, is dubbed Innate as it contains only elements from sexually compatible, wild potato relatives, and employs RNA...
