Good news Gingerbread contains less acrylamide

Just in time for Christmas, the Federal Office of Consumer Protection and Food Safety (BVL) announces that the acrylamide content in Christmas cookies has developed positively. They were significantly reduced. In the last years the too high values ​​had been in the criticism, since acrylamide has proved in animal experiment as carcinogenic.
Arcylamide levels were below 450 in 2013 and 2014 samples below 200 μg / kg. Thus, it was significantly below the currently valid EU guideline value of 1000 μg / kg on average. In the years 2003 to 2008, the median content was still in the range of 230 to 430 μg / kg.

Less carcinogenic substances in gingerbread. Picture: emmi - fotolia

The lowest acrylamide levels were found in "brown gingerbread". Here, the median content of around 100 μg / kg was only one tenth of the EU guideline value. In about 30% of the samples, the levels were even below the detection limit. In about 10% of all gingerbread samples, the EU guideline value was exceeded.

Special case: honey gingerbread
The highest acrylamide levels were found in "Honiglebkuchen". In three of six samples, the levels were above the guideline value. The high levels of arcylamide are due to the characteristic and flavoring ingredient honey. Honey also contains high levels of fructose and glucose. These two sugars are essential precursors in the production of acrylamide in foods.

Abandonment of certain raising agents
The leavening agent used in gingerbread has a particularly great influence on acrylamide formation. By omitting ammonium salts (Hirschhornsalz) and replacing them with commercial baking soda or soda, the formation of acrylamide in gingerbread production could be significantly reduced.