Method to limit acrylamide in heated foods

• Main Authors: FLUCKIGER RUDOLF, SALIH ERDJAN
• Format: Patent
• Language: English
• Published: 22.01.2009
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and (b) heat treating the food material to form the finished food product, wherein due to application of the thiol agent in alkaline solution, the finished food product comprises reduced level of acrylamide compared to a product which has not been treated with the acrylamide reduction agent in alkaline solution before heating. In addition, the present invention provides a food production produced by the method of the present invention.