METHOD FOR REDUCING ACRYLAMIDE IN FOODS COMPRISING REDUCING THE LEVEL OF REDUCING SUGARS

• Main Authors: HOWIE, JOHN, KEENEY, LIN, PETER, YAU, TAK, ZYZAK, DAVID, VINCENT, SCHAFERMEYER, RICHARD, GERALD
• Format: Patent
• Language: English; French; German
• Published: 05.04.2006
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method co...