Acrylamide control in cooked food products
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during therm...
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Main Authors | , , |
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Format | Patent |
Language | English |
Published |
28.07.2020
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Subjects | |
Online Access | Get full text |
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Summary: | The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied. |
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Bibliography: | Application Number: US201715671510 |