Akrylamidi

Akrylamidi is a chemical compound with the formula C3H5NO. It is a colorless, crystalline solid that is soluble in water. Acrylamide is produced industrially through the hydration of acrylonitrile. It is a monomer used in the production of polyacrylamide, a polymer with many applications, including water treatment, paper manufacturing, and enhanced oil recovery.

Acrylamide is also found naturally in certain foods, particularly those rich in carbohydrates that are cooked at high temperatures, such as fried potatoes and baked bread. This formation is a result of the Maillard reaction, a chemical process between amino acids and reducing sugars. The presence of acrylamide in food has raised public health concerns due to its classification as a probable human carcinogen.

Regulatory bodies worldwide have established guidelines and recommended limits for acrylamide levels in food products. Efforts to reduce acrylamide formation in food include optimizing cooking methods, such as boiling or steaming instead of frying, and choosing ingredients with lower levels of amino acids and sugars. Research continues to explore ways to mitigate acrylamide exposure from dietary sources.