The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.

Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, as well as free glycine and L-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.