Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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app pub date -
Aug 31, 2004
filing date -
Sep 19, 2002
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Abandoned
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Abstract
An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.
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