Method of reducing acrylamide levels in food products and food intermediates and products and intermediates produced thereby
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United States of America Patent
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Issued Date -
Sep 16, 2004
app pub date -
Mar 11, 2003
filing date -
Mar 11, 2003
priority date (Note) -
Abandoned
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Abstract
The present invention relates to novel uses of cyclodextrins, to reduce acrylamide levels in food products and food intermediates after the food product or food intermediate has been cooked or otherwise treated to make it suitable for human or animal consumption, as well as to enhance the hypocholesterolemic benefit either individually or synergistically with other components.
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