Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce

• Main Authors: LIN PETER YAU TAK, VILLAGRAN MARIA DOLORES MARTINEZ-SERNA, GRUBER DAVID CAMMIADE, HOWIE JOHN KEENEY, STOJANOVIC MARKO, SCHAFERMEYER RICHARD GERARD, ZYZAK DAVID VINCENT, SANDERS ROBERT ALAN
• Format: Patent
• Language: English
• Published: 30.07.2009
• 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

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 asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.