Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

A method for the reduction of acrylamide in corn-based food products, corn-based 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 corn-based food material before final heating (e.g., cooking). In...

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Main Authors Teras, Lee Michael, Zimmerman, Stephen Paul, Zyzak, David Vincent, Lin, Peter Yau Tak, Stojanovic, Marko, Sanders, Robert Alan, Villagran, Maria Dolores Martinez-Serna, Howie, John Keeney, Schafermeyer, Richard Gerald
Format Patent
LanguageEnglish
Published 05.05.2009
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Summary:A method for the reduction of acrylamide in corn-based food products, corn-based 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 corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based 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 corn-based food product has reduced or low levels of acrylamide or asparagine.