CHEMICAL MECHANISMS OF ACRILAMIDE FORMATION IN FOODS

The Purpose of this Review is to Study the Whole Chemical Mechanisms Happening in the Cooked Foods which Lead to Acrilamid Formation. Learning about These Mechanisms, International Food Safety Experts Found the fact that the Best Program to Reduce Undesirable Effectsof Acrilamid Formation in Foods (Cancer Risk) is to Obligate Food Producers to Improve Product Procedure in Foods Specially the One with Higher Risk of Acrilamid Formation. As a Matter of Fact, Having Proper Knowledge About The Reactions and Effective Components in Acrilamid Formation is Essential to Measure and Control This Mechanisms. According to The Mentioned PointsWe Review The Existence TheoriesAbout Chemical Mechanisms for Acrilamid Formation, FromFree Amino AcidsAnd ReducingSugars, or in Another Chemical ReactionsFormAcrolein and Also Throgh Millard Reaction. Also we Assessed The Effective Factors in ThisReactionsSuch as: pH, Humidity, Temperature and Time of Heating The Results Slow that Comparing With The Other Amino acids, The Asperagin Effective Substance in React With Reducing Sugar Specially (D-Glucose) Which Leads to Acrilamid Formation. Breed and Potato are Rich Sources of Asperagin so Heating and Frying ProcessResult in more Acrilamid Formation in These Kinds of Foods. Consequently The Best Plan to Reduce Acrilamid hazard in Food is to Encourage Food Industries Authorities to Improve Their Technologies in Order to Control Acrilamid Level in Foods. Also All TheMeasuresShould Be Taken to Educate and Recommend Consumers to Have a Balanced Diet.