Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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Sep 11, 2007
Grant Date -
Aug 26, 2004
app pub date -
Feb 21, 2003
filing date -
Feb 21, 2003
priority date (Note) -
Expired
status (Latency Note)
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Abstract
In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
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