Methods for suppressing acrylamide formation and restoring browned color and flavor
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United States of America Patent
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Issued Date -
Sep 29, 2005
app pub date -
Mar 23, 2005
filing date -
Mar 29, 2004
priority date (Note) -
Abandoned
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Abstract
It is disclosed here that for any food preparation process that involves a high temperature heating step, the acrylamide level in the final food product can be reduced by treating an intermediate food material with a food-grade microorganism and/or a caramel coloring agent before the high temperature heating step. It is further disclosed that a food-grade microorganism and/or a caramel coloring agent can be used to restore diminished browned color and/or browned flavor in a food product in which the browned color and flavor are diminished as a result of other acrylamide reduction treatments.
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