Scientists have developed a way to neutralize French fries and other fried foods
Last reviewed: 23.04.2024
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Norwegian scientists have developed a way to neutralize French fries and other fried foods that are considered harmful to health, foreign media report.
Back in 2002, scientists from the University of Stockholm discovered acrylamide - a carcinogen and a toxin contained in fried foods.
After 10 years, Norwegian scientists have already developed a way to neutralize French fries and other fried foods, removing acrylamide from them.
The essence of the method of Norwegian scientists is the use of fermented bacteria that remove sugar from the surface of potatoes fried in oil. The tests carried out by the Norwegians showed that the stay of potatoes in a bath with fermented bacteria for 10-15 minutes significantly reduces the level of acrylamide.
According to the developers, their method makes it possible to save 90% of acrylamide potato products, which are prepared in industrial conditions.
It should be noted that sour-milk bacteria have been widely used in the food industry for more than 20 years. In addition to the ability to prevent the occurrence of other harmful bacteria, they promote the prolongation of the shelf life of products, improve their taste and nutritional composition.
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