Method for reducing acrylamide formation in thermally...

Details Method for reducing acrylamide formation in thermally... Method for reducing acrylamide formation in thermally...

A - Human Necessities

23

L

A23L 1/2165 (2006.01) A23B 7/02 (2006.01) A23L 1/00 (2006.01) A23L 1/015 (2006.01)

Patent

CA 2578163

An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.

Cette invention concerne un procédé consistant à ajouter un agent réduisant la teneur en acrylamide dans un produit alimentaire à base d'amidon présentant une structure cellulaire perturbée avant la déshydratation du produit alimentaire. Ainsi, on peut obtenir un flocon de pomme de terre déshydraté, lequel peut ensuite être façonné pour obtenir une pâte. La pâte ainsi obtenue peut être façonnée et, lorsqu'elle est frite elle peut présenter des niveaux d'acrylamide moins élevés.

Affiliated with

Also associated with

Rating

Method for reducing acrylamide formation in thermally... does not yet have a rating. At this time, there are no reviews or comments for this patent.

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

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1685381