摘要 |
A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally- processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
LEUNG, HENRY KIN-HANG;TOPOR, MICHAEL GRANT;ELDER, VINCENT ALLEN;FULCHER, JOHN GREGORY |