Method of treating a foodstuff to inhibit the development of...

Details Method of treating a foodstuff to inhibit the development of... Method of treating a foodstuff to inhibit the development of...

A - Human Necessities

23

L

99/1, 99/18

A23L 3/34 (2006.01) A23B 4/14 (2006.01) A23L 1/305 (2006.01)

Patent

CA 1333454

L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like. Other non-toxic indoles such as L-proline have identical properties in specifically blocking the formation of heterocyclic amino type mutagens and carcinogens, as do mixtures of L-tryptophan and L-proline.

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