Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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Feb 28, 2012
Grant Date -
Feb 16, 2006
app pub date -
Oct 31, 2005
filing date -
Feb 21, 2003
priority date (Note) -
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Abstract
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
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