Method of reducing acrylamide levels in food products and food intermediates and products and intermediates produced thereby

摘要

The present invention relates to novel uses of cyclodextrins, to reduce acrylamide levels in food products and food intermediates after the food product or food intermediate has been cooked or otherwise treated to make it suitable for human or animal consumption, as well as to enhance the hypocholesterolemic benefit either individually or synergistically with other components.