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Technical University of Munich

Technical University of Munich


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French fries in a laboratory

Glycidamid, a significantly more dangerous substance than the more well-known acrylamid, is generated when potato products are heated. Initial findings indicate that unsaturated fats lead to the highest levels of glycidamid. Scientists therefore recommend using palm oil for frying as it contains almost no unsaturated fatty acids.
Size: 13.3 kB; available sizes 64x64  120x120  240x240 

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