What is acrylamide? Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking.

Acrylamide is a chemical used primarily to make substances called polyacrylamide and acrylamide copolymers. Polyacrylamide and acrylamide copolymers are used in many industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater, including sewage.

Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH 2 =CHC (O)NH 2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH 2).

丙烯酰胺（Acrylamide，简称AM），是食物发生“美拉德反应”时的一个副产物。 香味越浓郁，丙烯酰胺的产量就会越高。 丙烯酰胺对人和动物都具有神经毒性，相对分子质量71.08、化学式为C3H5NO、分子式为CH2=CH-CONH2。

2022年3月4日 · “Acrylamide forms when foods like potatoes and cereals become crispy and brown. It even forms in roasted coffee beans.” That means acrylamide is in the crunch of potato chips, the crispy edges of French fries, and in toasted snacks and rich roasted coffees. But Stelwagen says it’s not as much of a worry as it sounds.

The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen.” The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.” The US Environmental Protection Agency (EPA) classifies acrylamide as “likely to be carcinogenic to ...

Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods....

2023年9月19日 · Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures. Frying, baking, or roasting certain foods, such as …

acrylamide, a white, odourless, crystalline substance belonging to the family of organic compounds; its molecular formula is C 3 H 5 NO. Acrylamide is produced as a result of industrial processes and is generated in certain foods as a result of cooking at high temperatures.

Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste.