Methods for suppressing acrylamide formation and restoring browned color and flavor

摘要

It is disclosed here that for any food preparation process that involves a high temperature heating step, the acrylamide level in the final food product can be reduced by treating an intermediate food material with a food-grade microorganism and/or a caramel coloring agent before the high temperature heating step. It is further disclosed that a food-grade microorganism and/or a caramel coloring agent can be used to restore diminished browned color and/or browned flavor in a food product in which the browned color and flavor are diminished as a result of other acrylamide reduction treatments.