Method for reducing asparagine in food products
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United States of America Patent
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Oct 12, 2010
Grant Date -
Jun 21, 2007
app pub date -
Jan 26, 2007
filing date -
Sep 19, 2002
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
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