01 December 2014
Patent granted for CITROMA® - minus acrylamide for safe and tasty products
As of 26 November 2014, Jungbunzlauer was granted a European patent (No. 2074890) for a costeffective method to reduce the acrylamide content in food containing carbohydrates such as French fries, chips and breakfast cereals.
Acrylamide, a suspected carcinogen can be formed in the presence of asparagine and reducing sugars during high-temperature heat treatment of starchy food. Significant amounts may evolve during baking, frying and roasting processes. The control of detrimental acrylamide in food plays an important role for food manufacturers to address food safety and consumer concerns.
Based on research in the Jungbunzlauer Application Technology Center and external institutes as well as data from food producers, Jungbunzlauer’s CITROMA® (CITRATE MA in the USA) is capable to reduce the acrylamide content of French fries, chips, breakfast cereals, crackers, gingerbread and related products up to 90 % without influencing sensorial properties.
CITROMA® is a registered trademark in the European Union and Switzerland for a special mineral salt to tackle the acrylamide problem. It is a U.S. GRAS and EU approved sodium citrate (E331), a common acidity regulator. CITROMA® has been optimised for acrylamide reduction, providing a pleasant, slightly acidic taste profile, quick dissolution properties, good solubility (180g/l) and high heat stability.
CITROMA® may be added to the process by direct addition to a dry mix or dough, or it may be incorporated into a dipping bath or spraying solution. Depending on national legislation concerning processing aids, its use does not have to be labelled on the end product packaging when used as directed.
Further information about the patent for CITRATE MA (US market) can be found here.