> http://enn.com/news/wire-stories/2002/06/06252002/ap_47645.asp
> - 6/25/2002
> WHO hosts urgent meeting on acrylamide in food

Permit me to carry the thought process a wee tad further for us
common laypersons.

Anyone ever given much thought to the decay product of glycerin
under conditions of inadequate combustion? Oddly enough it's call
acrolein - rather toxic to living things, especially breathing
"things,"  at least according to every MSDS sheet I've read.

So take that "decay consideration," slap a bunch of potato shreds
in a high temp tri-glyceride bath, or bake a grain product with a
high oil content, and what might you think you'll get? Perhaps
acrilomide?

Glycerin, in the form of triglycerides, exposed to semi-high
temps of frying and baking...~350* Fahrenheit.

But then there is this statement:

"The Swedish researchers said that "fried, oven-baked, and
deep-fried potato and cereal products may contain high levels of
acrylamide." The same results were not found in boiled products."

A bit odd that water boils at 212* Fahrenheit, ~140* lower and a
considerably less "destructive" temp range than baking or frying.

Makes one wonder if there won't be a rush in the appliance and
food processing markets for products that can cook foods in the
temperature range of boiling, rather than frying and baking.

Also makes one wonder if there won't be a rush for oils that are
100% FFAs, rather than a blend of tri-glycerides and FFAs. That
would sure throw a kink in biodiesel manufacture when using waste
restaurant oils. It would force every shadetree biodieseler to
move towards high pressure esterification, rather than "STP"
transesterification.

It would also put some pressure on the animal feed and rendering
industries to move away from using reprocessed WVOs as
protein/energy additives to feed. Would be a shame to kill the
AKC registered family pet simply by feeding it Puppy Chow.

Todd Swearingen





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