Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
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United States of America Patent
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Issued Date -
May 27, 2004
app pub date -
Jun 25, 2003
filing date -
Nov 22, 2002
priority date (Note) -
Abandoned
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Abstract
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before heating. In one embodiment, the method comprises extracting at least a portion of the asparagine from the food material before heating. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
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