Method for Reducing Acrylamide in Food Products
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United States of America Patent
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Issued Date -
Oct 7, 2010
app pub date -
Apr 7, 2009
filing date -
Apr 7, 2009
priority date (Note) -
Abandoned
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Abstract
Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide.
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