Acrylamide can be described as a chemical component that forms in certain foods, such as those that are high in carbohydrates and amino acids when they are cooked to temperatures that exceed. It is produced mostly through the Maillard reaction, which happens when food items are heated to more than 120 ° Celsius (248 temperatures Fahrenheit). Acrylamide is classified as a possible carcinogen by various regulators, which has led to concern regarding its presence in heated food items like peanut butter.