Devices are able to process food samples with varying properties in the best possible time, will help ensure that any testing programme for acrylamide is both efficient and reliable
Acrylamide is generated by high baking temperatures produced in particular foods like crisp bread, chips, rusk, crisps and biscuits.
It is known to be a neuro-toxic, carcinogenic and genome-affecting substance the long-term effects of which cannot yet be fully determined.
Therefore a continuous, fast and effective food testing programme is necessary, for which efficient and rapid sample preparation is an essential step. However, since acrylamide is not distributed homogeneously in foods, the samples have to be perfectly homogenised before analysis.
Many test procedures mention the use of the Retsch Grindomix GM 200 for fatty products (eg crisps, chips, biscuits) and the Retsch Ultra-Centrifugal mill ZM 100 (eg rusk, crisp bread) for defatted and degreased products.
The use of these devices, which are able to process food samples with varying properties in the best possible time, will help ensure that any testing programme for acrylamide is both efficient and reliable. Due to their compact design and simple operation, the mills are suitable for applications in food and chemical laboratories as well as universities and institutes.
