Method for reducing asparagine in food products

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing...

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Hauptverfasser: JOSEPH PONNATTU KURIAN, TOPOR MICHAEL GRANT, DESAI PRAVIN MAGANLAL, VOGEL GERALD, BOUDREAUX ERIC, LI WU, FULCHER JOHN GREGORY, ELDER VINCENT ALLEN, RAO V.N. MOHAN
Format: Patent
Sprache:eng
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Zusammenfassung:A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.