Oct 23, 2026 - Foods
Acrylamide in Noodle Chips from the Air Fryer: Four Noodle Varieties Tested
Noodle chips from the air fryer are a popular alternative to traditional potato chips. However, intense heating of starchy foods can lead to the formation of acrylamide – a substance considered potentially carcinogenic. The Chemical and Veterinary Analysis Office (CVUA) Stuttgart therefore examined four different types of noodles and determined their acrylamide levels after preparation in the air fryer.
All tested noodle chips below the comparison value
For the study, four different types of noodles were first boiled and then processed in the air fryer into crispy chips. The finished noodle chips were analyzed for their acrylamide content.
The result: All four tested noodle types showed acrylamide levels below the benchmark level of 750 µg/kg that applies to potato chips. This level is set out in Regulation (EU) 2017/2158. However, there is no specific benchmark for noodle chips, so this value was used only as a point of comparison.
A possible reason for the comparatively low acrylamide levels is the prior boiling of the noodles. During boiling, acrylamide and certain precursor substances can partially migrate into the cooking water. As a result, fewer precursor substances may be available for acrylamide formation during the subsequent heating.
How does acrylamide form?
Acrylamide forms especially when frying, baking, deep-frying and roasting starchy foods at temperatures above 120 °C. In the so-called Maillard reaction, certain sugars react with the amino acid asparagine. High temperatures, long heating times and a low moisture content promote its formation.
Because acrylamide is a health concern, its formation should be kept as low as possible. Further information on the health assessment is provided by the Federal Institute for Risk Assessment (BfR).
The investigation by CVUA Stuttgart shows that the tested noodle chips had comparatively low acrylamide levels under the chosen preparation conditions. However, the results cannot be directly transferred to all types of noodles and preparation methods.
Acrylamide analysis at Tentamus
In our Tentamus laboratories, we regularly carry out analyses for acrylamide in foods. With reliable analyses and fast results, we support you in assessing your products and complying with food law requirements.
If you have any questions about our testing services, our customer advisors will be happy to assist you.