Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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Issued Date -
Mar 25, 2004
app pub date -
Feb 21, 2003
filing date -
Sep 19, 2002
priority date (Note) -
Abandoned
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Abstract
In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.
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