Ensuring the safety and quality of frying oils with focus on arcylamide formation and trans fatty acids – latest regulations and developments

Ludger Brühl and Bertrand Matthäus, Max Rubner‐Institut, Institute for Quality and Safety of Cereals,

Germany

Acrylamide concentrations in food are regulated since 2018 in the European Union with settings for
actions on minimization and maximum limits. The regulation applies to potato products (e.g. French fries and potato chips) and other foods. The minimization measures relate, for example, to the selection of raw materials such as suitable potato varieties. Certain production processes and
preparation methods such as storage duration, moisture content and heating temperature must also
be considered. Operators must be able to prove to the competent monitoring authorities of the federal states that they have actually implemented the minimization measures. In addition, the ordinance specifies guideline values for each product category which, if exceeded, require the operator to initiate additional measures to clarify and eliminate the cause.

In Germany, a concept for minimizing the acrylamide content of food was initiated in 2002. As part of its implementation, research was undertaken to examine the formation mechanisms of acrylamide in various foods. Experts from food control and science have tested many production processes and ingredients together with food manufacturers. It has been shown that the acrylamide content of many foods can be reduced through the selection of raw materials, changes in the recipe and the temperature profile during production and preparation. The economic circles concerned have jointly developed a toolbox for minimizing the acrylamide content in food. With the help of these measures, the acrylamide content of many foods has already been significantly reduced.

Also, industrially produced trans fatty acids (TFA) had been regulated with maximum limits in food by many countries. TFA from ruminant fats are not considered under these regulations. Industrially produced TFA are predominantly formed during partial hydrogenation, when the hydrogenation process is stopped before the end of the process. On the other hand, complete hydrogenation yields only saturated fatty acids. Some TFA may be formed during refining of oils and fats due to high temperatures in the deodorization step. In addition, during frying a very subtle increase in TFA can be observed. However, the increase is in the range of one or two percent due to heat at usual frying conditions. This is covered by most maximum limits for TFA. However, an exchange of fatty acids from the frying oil and the fried goods can be observed and might also be responsible for a more significant increase in TFA depending on the composition of the frying oils used for pre‐frying and for frying.