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