Method for reduction of acrylamide in cocoa products, cocoa...

Details Method for reduction of acrylamide in cocoa products, cocoa... Method for reduction of acrylamide in cocoa products, cocoa...

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/02 (2006.01)

Patent

CA 2530292

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.

L'invention concerne des fèves de cacao torréfiées présentant des taux d'acrylamide réduits, des fèves de cacao présentant des taux d'asparagine réduits, ainsi qu'un article de commerce. Un aspect de l'invention concerne un procédé pour réduire le taux d'acrylamide dans des fèves de cacao torréfiées, ce procédé consistant à réduire le taux d'asparagine dans les fèves de cacao. Un deuxième aspect concerne un procédé pour réduire le taux d'asparagine dans des fèves de cacao, ce procédé consistant à ajouter aux fèves de cacao une enzyme réduisant le taux d'asparagine. Un troisième aspect concerne un article de commerce comprenant un message indiquant au consommateur que le produit comprenant des fèves de cacao présente des taux réduits ou faibles d'asparagine et/ou d'acrylamide.

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