Increasing amounts of CH3COOK, CaCl2, MgCl2 or of a combination of CaCl2 and MgCl2 were added to a glucoseasparagine
model solution or to a biscuit formulation, and their effects on acrylamide and 5-hydroxymethylfurfural
(HMF) formation were studied. The results showed that in both considered systems, CH3COOK was responsible for
a great increase in acrylamide (116% in the biscuits), while it inhibited HMF formation in both. On the contrary, CaCl2
and MgCl2 were effective in reducing acrylamide formation in the model solutions and, only if used in combination,
they caused a 60% acrylamide reduction in the biscuits. However, these salts resulted in favouring the development of
high levels of HMF. It was concluded that although the addition of some salts to foods has been suggested as a tool for
reducing acrylamide formation, alternative interventions should be considered.
