Acrylamide in Coffee (Ground) Proficiency Test

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Product Specification

Product Code Proficiency Test Matrix Approx. Size
FCCP3-DRH10

30122

Coffee (Ground)

50 g

Analytes

Acrylamide

Test Description

Food processing can itself produce contaminants due to chemical reactions. One of these processing contaminants is acrylamide which is formed at high temperature in starch rich foods such as potato crisps (chips). It is a potential carcinogen and, although maximum limits in foods are not legislated, monitoring is still routine in the industry.

Within coffee high temperatures are used within drying methods, including both freeze drying and spray drying, as well as the initial extraction & roasting processes direct from the coffee bean. This can lead to the formation of acrylamide across the coffee production process.

Although the formation of Acrylamide is accepted, there is yet to be an accepted method of reducing its level within coffee, over that of increased roasting time. This increased roasting can alter the taste and appearance of the end consumer product, and is therefore widely discounted as a poor method to use. It is therefore vital to ensure accurate identification and quantification is undertaken at various stages of the production process, to ensure a safe and high quality product is produced time and time again.

Coffee is currently enjoying an increase in demand from the global population, this can lead to increased pressure of the supply chain. This, in turn, can have a detrimental effect on the quality of coffee for consumers, and in extreme cases the safety.

Through effective proficiency testing methods using Fapas real food matrices, your testing ability can be evaluated with areas of potential improvement able to be identified and acted upon quickly. This gives manufacturers the confidence they require within their supply chain to ensure high quality produce is being supplied to their customers.

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