Reduction of acrylamide in processed foods
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United States of America Patent
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Issued Date -
Sep 8, 2005
app pub date -
Mar 4, 2004
filing date -
Mar 4, 2004
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
Methods are provided for reducing the amounts of acrylamide and/or buteneamide in processed foods. The invention further relates to methods for treating processed foods with inhibitors, including organic amino compound, organic sulfhydryl compounds, and certain other compounds (e.g., disulfide reducing agents), to reduce the amount of acrylamide and/or buteneamide in processed food exposed to high temperature conditions (generally above about 110.degree. C.) during manufacturing or cooking.
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