Reducing acrylamide formation in thermally processed foods

Details Reducing acrylamide formation in thermally processed foods Reducing acrylamide formation in thermally processed foods

A - Human Necessities

23

L

A23L 1/216 (2006.01) A23L 1/01 (2006.01) A23L 1/015 (2006.01)

Patent

CA 2675516

A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.

L'invention concerne un procédé permettant de réduire la quantité d'acrylamide dans des aliments thermotraités. Dans un aspect, le procédé consiste à utiliser un produit alimentaire déshydraté contenant de l'asparagine; à réhydrater le produit alimentaire dans une solution; et à thermotraiter le produit alimentaire. Dans un aspect, le procédé consiste à déshydrater un produit alimentaire contenant de l'asparagine et à réhydrater le produit alimentaire dans une solution contenant un agent réducteur d'acrylamide.

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