Reduction of acrylamide formation in food processing

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/105 (2006.01) A21D 8/04 (2006.01) A23L 1/03 (2006.01) A23L 1/10 (2006.01) A23L 1/164 (2006.01) A23L 1/212 (2006.01) A23L 1/217 (2006.01) B65D 77/30 (2006.01) B65D 81/34 (2006.01)

Patent

CA 2499540

The invention relates to the use of acid treatment of carbohydrate-containing foodstuffs prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

L'invention concerne l'utilisation d'un traitement acide de produits alimentaires contenant des carbohydrates, avant l'étape de cuisson, par torréfaction, friture, grillade, ou cuisson au four, ce qui permet de réduire la teneur en acrylamide du produit cuisiné.

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