Method for reducing acrylamide formation in thermally processed foods
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United States of America Patent
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Feb 7, 2012
Grant Date -
Nov 13, 2008
app pub date -
Jun 12, 2008
filing date -
Feb 21, 2003
priority date (Note) -
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Abstract
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 peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.
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