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 1/29 (2006.01) A21D 2/02 (2006.01) A21D 2/06 (2006.01) A21D 8/02 (2006.01) A23L 1/015 (2006.01) A23L 1/217 (2006.01) A23L 1/304 (2006.01) A23L 1/305 (2006.01) A23L 3/358 (2006.01)

Patent

CA 2516461

In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.

La présente invention a trait à un procédé comprenant l'ajout dans des produits alimentaires soumis à une transformation thermique d'un parmi un groupe de cations divalents ou trivalents à la recette pour les aliments assurant l'inhibition de la formation d'acrylamide lors de la transformation thermique. Le cation peut être choisi parmi le groupe constitué de calcium, de magnésium, de cuivre, d'aluminium, et de sels de cuivre et de fer.

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