Analysis of Acrylamide
Acrylamide is formed in foods by the Maillard reaction when carbohydrate-rich foods are heated. Prominent examples are potato chips, bread or coffee. Acrylamide is suspected to be carcinogenic. Therefore, Regulation (EC) 2017/2158 establishes minimisation measures and guideline values to reduce the acrylamide content in food.
To check whether your minimisation measures are effective or simply to check the acrylamide content of your food, the Tentamus Laboratory QSI in Bremen offers analysis by means of LC-MS/MS.
Simply send your sample to us after ordering:
Quality Services International GmbH
Flughafendamm 9a
28199 Bremen
Required sample quantity: at least 200 g
QSI internal analysis code: 49060
To check whether your minimisation measures are effective or simply to check the acrylamide content of your food, the Tentamus Laboratory QSI in Bremen offers analysis by means of LC-MS/MS.
Simply send your sample to us after ordering:
Quality Services International GmbH
Flughafendamm 9a
28199 Bremen
Required sample quantity: at least 200 g
QSI internal analysis code: 49060
