Process for reducing acrylamide in cooked food

Details Process for reducing acrylamide in cooked food Process for reducing acrylamide in cooked food

A - Human Necessities

23

L

A23L 1/216 (2006.01)

Patent

CA 2626010

A process for cooking a food while minimizing acrylamide formation in the food is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

L~invention concerne un procédé de cuisson d~un aliment permettant de minimiser la formation d~acrylamides dans ledit aliment. Un mélange protéinique sec, un mélange protéinique alcalin sec, un mélange protéinique alcalin aqueux ou une solution protéinique acide aqueuse est ajouté à l~aliment avant la cuisson. Le mélange protéinique sec, le mélange protéinique alcalin sec, le mélange protéinique alcalin aqueux et la solution protéinique acide aqueuse comprennent des protéines myofibrillaires et des protéines sarcoplasmiques essentiellement exemptes de myofibrilles et de sarcomes.

Affiliated with

Also associated with

Rating

Process for reducing acrylamide in cooked food does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for reducing acrylamide in cooked food, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for reducing acrylamide in cooked food will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1709904