Feras food analysis team can quantify and highlight the presence of asparagine within your food samples. Asparagine is an amino acid which is a key contributor to the formation of acrylamide in food. Acrylamide is produced from food after heating, known as the Maillard reaction, between free amino acids such as asparagine and sugars in the foodstuff.
This has prompted regulators to outline strict limits on the level of Asparagine within a range of different foodstuffs. This is in an effort to ensure these food products do not expose consumers to levels of foodstuffs over and above safe limits. Fera are best placed to provide the testing ability to meet these requirements, and avoid product recalls or refusals, both of which can have significant economic impacts.
Fera can analyse your samples for the presence of free asparagine using our state-of-the-art liquid chromatography – high-resolution mass spectrometry suite, and accurately quantify where present.
Examples of foodstuffs where high levels of acrylamide may be formed from asparagine after cooking include: potatoes or potato products, cereals or cereal products, baked products and coffee. As these products are at higher risk of containing acrylamide after cooking, effective measures should be taken to accurately determine the concentrations of asparagine and other free amino acids, to maintain the safety of these foodstuffs.
Fera can provide accurate information on the free asparagine present within your sample, down to a reporting limit of 0.01 mg/kg.
Please contact us to discuss volume discounts.
| Detail | Specification |
|---|---|
| Standard Turnaround Time | 20 working days |
| Method Used | LC-HR/MS |
| Accreditation | None |
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