METHOD OF REDUCING ACRYLAMIDE FORMATION IN HEAT TREATED FOOD PRODUCTS

FIELD: food products, chemistry. ^ SUBSTANCE: method implies adding free amino acid containing ingredient to the product or to the mixture for product manufacturing or curing the product in free amino acid containing solution before heat treatment. Free amino acid containing ingredient or solution are used in the amount sufficient for reducing acrylamide level of 20% at least. Free amino acid can be chosen from the group including cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine and arginine and can be industrially manufactured amino acid or be present in free form in the ingredient added to the food product Amino acids can be added to artificially prepared food products during mixing or by treating raw material for the food product with the solution containing amino acid of the specified concentration. The proposed method does not influence end product quality and properties. ^ EFFECT: reducing acrylamide formation in heat treated food products. ^ 47 cl, 4 dwg, 9 tbl