Reduction of acrylamide in processed foods

Details Reduction of acrylamide in processed foods Reduction of acrylamide in processed foods

A - Human Necessities

23

L

A23L 1/015 (2006.01) A23F 5/16 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2557784

Methods are provided for reducing the amounts of acrylamide and/or buteneamide in processed foods. The invention further relates to methods for treating processed foods with inhibitors, including organic amino compound, organic sulfhydryl compounds, and certain other compounds (e.g., disulfide reducing agents), to reduce the amount of acrylamide and/or buteneamide in processed food exposed to high temperature conditions (generally above about 110~C) during manufacturing or cooking.

Cette invention concerne des procédés pour réduire les quantités d'acrylamide et/ou de butèneamide dans des aliments traités. Cette invention concerne en outre des procédés pour traiter des aliments traités avec des inhibiteurs, constitués par exemple par un composé amino organique, des composés de sulfhydryle organiques et certains autres composés (par exemple des agents de réduction de disulfure), afin de réduire la quantité d'acrylamide et/ou de butèneamide dans des aliments traités exposés à des conditions de températures élevées (généralement au-dessus de 110·C environ) pendant leur fabrication ou leur cuisson.

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