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Abstract

Acrylamide formation in a food material can be suppressed by water-blanching the food material at a suitable temperature for a sufficient period of time as specified herein, or by treating the food material with an acrylamide-formation suppressing agent disclosed herein. In the water-blanching method, suitable blanching temperatures range from about 45.degree. C. to about 78.degree. C., and suitable blanching time is a time period of over 4 minutes. The acrylamide-formation suppressing agent that can employed to suppress acrylamide formation include a multivalent cation, a chelating compound, a carbonyl group blocker, and a combination of any of the foregoing. The water-blanching method is applicable to food materials having essentially intact cellular and tissue structures. The method employing an acrylamide-formation suppressing agent applies to all food materials either with or without intact cellular and tissue structures.

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First Claim