Method of decreasing acrylamide in food cooked under heat

摘要

A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one aldonic acid or a salt thereof. The aldonic acid or the salt thereof is preferably selected from the group consisting of gluconic acid, galactonic acid, mannonic acid, allonic acid, altronic acid, gulonic acid, idonic acid, talonic acid lyxonic acid, xylonic acid, arabinonic acid, ribonic acid threonic acid, erythronic acid and salts thereof.