Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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May 2, 2006
Grant Date -
Mar 25, 2004
app pub date -
Sep 19, 2002
filing date -
Sep 19, 2002
priority date (Note) -
Expired
status (Latency 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
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