METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glu...

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Bibliographische Detailangaben
1. Verfasser: FULCHER, JOHN GREGORY
Format: Patent
Sprache:eng ; spa
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Zusammenfassung:In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially ,available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive. En la fabricacion de alimentos tipo botana procesados termicamente, la adicion de un aminoacido de un grupo selecto de aminoacidos a la formulacion para el alimento inhibe la formacion de acrilamida durante el procesamiento termico. El aminoacido puede provenir del grupo de cisteina, lisina, glicina, histidina, alanina, metionina, acido glutamico, acido aspartico, prolina, fenilalanina, valina y arginina y puede ser un aminoacido comercialmente disponible o pude estar en una forma libre en un ingrediente adicionado al alimento. Los aminoacidos se pueden adicionar a los alimentos fabricados en la etapa de mezclado o al exponer la materia primera no procesada del alimento a una solucion que contiene una concentracion del aditivo de aminoacido.