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 1/217 (2006.01) A23L 1/216 (2006.01)

Patent

CA 2516456

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially ,available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Dans des aliments de collation fabriqués traités thermiquement, l'ajout d'un acide aminé d'un groupe sélectionné d'acides aminés à la recette de l'aliment inhibe la formation d'acrylamide au cours du traitement thermique. Cet acide aminé peut provenir du groupe constitué par la cystéine, la lysine, la glycine, l'histidine, l'alanine, la méthionine, l'acide glutamique, l'acide aspartique, la proline, la phénylalanine, la valine et l'arginine et peut être un acide aminé disponible dans le commerce ou sous forme libre dans un ingrédient ajouté à l'aliment. Des acides aminés peuvent être ajoutés à des aliments fabriqués à l'étape de mélange ou par exposition d'un stock d'aliments crus à une solution contenant une concentration de l'acide aminé ajouté.

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