Method of reducing acrylamide levels in food products and...

Details Method of reducing acrylamide levels in food products and... Method of reducing acrylamide levels in food products and...

A - Human Necessities

23

L

A23L 1/015 (2006.01) A23L 1/305 (2006.01) C08L 5/16 (2006.01) C12N 9/10 (2006.01)

Patent

CA 2518866

The present invention relates to novel uses of cyclodextrins, to reduce acrylamide levels in food products and food intermediates after the food product or food intermediate has been cooked or otherwise treated to make it suitable for human or animal consumption, as well as to enhance the hypocholesterolemic benefit either individually or synergistically with other components.

La présente invention concerne de nouvelles utilisations des cyclodextrines pour diminuer les taux d'acrylamide dans des produits alimentaires ou intermédiaires alimentaires après que ces derniers aient été cuits ou autrement traités pour les rendre propres à la consommation des êtres humains ou des animaux, ainsi que pour améliorer leurs effets hypocholestérolémiques soit individuellement, soit en synergie avec d'autres éléments.

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