The researchers discovered taurine, a key ingredient of several energy drinks that is a derivative of the amino acid, cysteine, could reduce acrylamide in French fries by as much as 96 per cent.
The findings were published in Food and Research International which stated: "Thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during the frying process."
Fries need to be soaked in a taurine solution prior to frying.
Acrylamide is a by-product of the Maillard reaction and has been proven to cause cancer in rats when exposed to high doses.
Preview: processing lines requirements for exotic #potato shapes http://t.co/DF9HTjDzKy
@PotatoCouncil's action to support #Scottish #potato industry: http://t.co/dtDUfnSmD2
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