Acrylamide (Figure 1) is a chemical compound that typically forms in starchy food products during high-temperature cooking (above 120 °C), including frying, baking and roasting. It forms from sugars and an amino acid that are naturally present in food. Acrylamide has been found in products such as potato crisps, French fries, bread, biscuits and coffee. This substance is known to have potential carcinogenic effects.
Figure 1. Structure of acrylamide.