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 -
Apr 14, 2005
app pub date -
Mar 29, 2004
filing date -
Oct 10, 2003
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 adding to a food material a multivalent cation, in one embodiment a water-soluble, non-chelated multivalent cation. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide.
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