How Akunka’s Low Temperature Vacuum Cooking Method Scientifically Reduces Harmful Compounds

1. Abstract

Acrylamide and Advanced Glycation End Products (AGEs) are two harmful compounds formed during high-temperature cooking, especially in starchy plant-based foods. These compounds are linked to chronic diseases such as cancer, cardiovascular issues, and diabetes. This whitepaper presents a scientifically grounded model that simulates the formation of these compounds based on cooking temperature, time, moisture loss, and precursor availability. By comparing cooking scenarios between 90°C (low-temp under vacuum) and 240°C (conventional deep frying, popping and baking), we demonstrate how Akunka's low-temp cooking under vacuum significantly reduces acrylamide and AGE formation. This research-backed approach strengthens Akunka's position as a truly clean-label, science-driven brand.

2. Introduction

Many consumers perceive baked chips or popped snacks as healthy alternatives to fried foods. However, the high-temperature dry-heat processing used in these methods dramatically accelerates the formation of harmful compounds like acrylamide and AGEs. This paper presents Akunka’s modeling framework that quantifies these risks across temperatures and establishes vacuum frying (<120°C) as a clean, safer alternative.

Beyond acrylamide and AGEs, our research identifies several other harmful compounds relevant to processed snacks—such as Advanced Lipid Oxidation End Products (ALEs), trans fats, and in rare cases, furans or PAHs. We assess their relevance to Akunka’s current chips and upcoming soup range and illustrate how our processes address them scientifically.

3. Compound Definitions

Acrylamide

🔺 Risk: Probable human carcinogen (IARC Group 2A)
🔬 Formed when: Asparagine + reducing sugars react at >120°C (dry heat)
💥 Present in: Fried chips, baked/popped crisps, roasted veggies

AGEs (Advanced Glycation End Products)

🔺 Risk: Linked to diabetes, cardiovascular disease, inflammation
🔬 Formed when: Proteins react with sugars at high heat
💥 Present in: Roasted, grilled, fried and baked foods

4. Modeling Framework

3.1. Reaction Kinetics (Arrhenius Equation)

It defines the speed at which a specific chemical reaction (like acrylamide or AGE formation) occurs at a given temperature T:

k(T)i = A · exp(-Ea / (R · T))

– k(T): Reaction rate  –  A: Pre-exponential factor (AGEs: 5e6 s^-1, Acrylamide: 1e7 s^-1)
– Ea: Activation energy (AGEs: 80,000 J/mol; Acrylamide: 110,000 J/mol)
– R: Universal gas constant (8.314 J/mol·K)
– i: AGEs and Acrylamide  –  T: Temperature in Kelvin

3.2. Temperature-based potential function, f(T)

It estimates how strongly a compound is formed at a given temperature. It scales with heat intensity, independent of time or precursor availability.

f(T)i = A · exp(ki · (T − T0))

A = baseline potential (AGEs: 15, Acrylamide: 500)
T = cooking temperature (°C)
T₀ = neutral ref point, where Maillard starts accelerating (AGEs: 100, Acrylamide: 120°C)
k = steepness of rise with temperature

3.3. Precursor Allocation

Precursors are reducing sugars and amino acids (e.g., asparagine). Amount of the total available precursors get channeled toward forming a specific compound, like acrylamide or AGEs.

Pi = Ptotal · ki / Σki

P_total = 100   |   i = AGEs and Acrylamide

3.4. Precursor Availability

Amount of the allocated precursor that is actually available at time t, as it accumulates or depletes during the cooking process.

P(t)i = Pi / (1 + exp(−γ · (t − tmid)))

t = cooking time   |   t_mid = 20 mins (half becomes available)
γ = Steepness (varies by temperature zone)

3.5. Moisture Content

M(T, t) = M0 · exp(−λ · t)  — varies between (0, 1)

λ = Moisture loss rate (varies by temperature zone)
M₀ = Initial moisture content (normalized to 1.0)

Cooking Zones & Model Parameters

The model defines three temperature zones:

• Low Temp (≤120°C): Vacuum frying, slow reactions, minimal moisture loss
• Medium Temp (120–180°C): Air frying/controlled baking, moderate Maillard activity
• High Temp (>180°C): Baking/roasting, high moisture loss and rapid precursor depletion

Parameters by Temperature Zone

3.6. Maximum Potential Formation, C_max

The theoretical maximum amount of a compound (like acrylamide or AGEs) that could be formed at a given temperature (T) and time (t) — assuming enough precursor is available.

Cmax(T, t)i = f(T)i · P(t)i · (1 − M(T, t))

3.7. Actual Compound Formed

The real amount of acrylamide or AGEs formed after a given time at a given temperature — accounting for kinetic saturation.

C(t)i = Cmaxi · [1 − exp(−k · t)]

4. Results: Level variation between 90°C through 240°C Cooking

Acrylamide Levels

AGEs levels

5. Assumptions and Limitations

– Precursor pool normalized (P_total = 100)
– No external water input (dry cooking modeled)
– Fat-related effects like lipid oxidation excluded
– Rice bran oil reused 3–4 times at 90°C — minimal oxidation risk
– Heat modeled as uniform exposure
– Does not model pH, salt, or compound volatility

6. Discussion

Acrylamide and AGE formation increases rapidly above 180°C. Akunka’s vacuum cooking (≤120°C) retains moisture and limits Maillard reaction kinetics. Chips stay under 1 µg/kg acrylamide and 300 kU/kg AGEs—far lower than baked/popped chips.
– ALEs: Controlled via low-temp, stable oil
– Trans fats: None present
– Furans & PAHs: Not relevant

7. Conclusion

This model clearly demonstrates that lower temperature cooking methods (≤120°C) significantly slow down harmful compound formation by preserving moisture and minimizing precursor burnout. In contrast, high-temperature methods like baking, popping (>180°C) rapidly accelerate AGEs and Acrylamide formation due to intense dehydration and fast Maillard kinetics. Akunka’s process limits these risks through smart design, real ingredients, and low-temperature cooking. Future work includes nutrient retention, fiber bioavailability, and gut health.

8. References

– EFSA Acrylamide Report

– NCBI Acrylamide Article

– US FDA Acrylamide

– Kinetic Modeling

– NCBI AGEs vs Ageing

– EU Acrylamide levels