METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS

摘要

A method for reducing the amount of asparagme, a pre-cursor of acrylamide, m food products that are thermally processed This invention permits the production of foods having significantly reduced levels of acrylamide. The method iehes on contacting a potato feed such as potato slices containing asparagme, an acrylamide pre-cursor, with a leaching solution to extract aspaiagme out of the potato feed Thermally processing the leached potatoes will result in a potato pioduct having a lowei level of acrylamide than a non-leached, thermally processed potato product