熱処理食品中のアクリルアミド形成を低減する方法

Japanese Patent JP2008511325

A

A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.

Elder, Vincent Allen
Fulture, John Gregory
Lung, Henry Kin-Han
Topo, Michael Grant

JP2007530065A

April 17, 2008

August 23, 2005

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FRITO-LAY NORTH AMERICA,INC.

A01N25/32; A21D6/00; A23L1/18; A23L5/20; A23L7/10; A23L19/12; A23L19/18; A23L29/00; A23L33/00; G03C5/16

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WO2004030468A2	2004-04-15
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US20040058054A1	2004-03-25
WO2004028278A2	2004-04-08
WO2004060078A1	2004-07-22

Hironobu Onda
Makoto Onda

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