Method for reducing acrylamide in foods, foods havng reduced...

Details Method for reducing acrylamide in foods, foods havng reduced... Method for reducing acrylamide in foods, foods havng reduced...

A - Human Necessities

23

L

A23L 1/015 (2006.01) A21D 8/04 (2006.01) A23L 1/105 (2006.01) A23L 1/164 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2496578

A method for the reduction of acrylamide in food products, 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 food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a 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 food product has reduced or low levels of acrylamide or asparagine.

La présente invention concerne un procédé permettant de réduire l'acrylamide dans des produits alimentaires; des produits alimentaires présentant des niveaux réduits d'acrylamide; et un article de commerce. Dans un aspect de cette invention, le procédé consiste à réduire le niveau d'asparagine dans une matière alimentaire avant son réchauffage final (par exemple, la cuisson). Dans un autre aspect, le procédé consiste à ajouter à une matière alimentaire une enzyme capable d'hydrolyser le groupe amide d'asparagine libre. Dans un autre aspect de cette invention, un article de commerce indique au consommateur que le produit présente des niveaux réduits ou faibles d'acrylamide ou d'asparagine.

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