Huzzah!
From CEE-foodindustry.com
Using the common food additive calcium chloride could reduce the formation of acrylamide in potato chips and French fries by about 95 per cent, according to a new study.
The researchers, from Hacettepe University and the Scientific and Technical Research Council of Turkey, report that by immersing the potato crisps and French fries in the calcium chloride solution prior to the frying process, could reduce the formation of this cancer-causing compound.
The cut potatoes were immersed in a solution of calcium chloride for 15, 30 or 60 minutes and then fried in sunflower oil for five minutes at 170 degrees Celsius, to enable the Maillard browning reaction to occur.
Interesting, but what the heck is the Maillard browning reaction?…Click here to find out, but I warn you, the answer is terribly uninteresting. Then again, if you’ve made it this far in this post…
Disposition: complete indifference
hey, how come Wikipedia forgot to add “the Browing of French Fries” in the list of the Maillard products, but didn’t hesitate to add “self-tanning products” within the list of it’s food product medley??
Wow, good eye. That is truly an unacceptable ommission and I will take it up with the Wikipedians at the next council meeting!