| abstract |
METHOD FOR REDUCING ACRYLAMIDE TRAINING. The present invention relates to a combination of two or more acrylamide reducing agents added to a food manufactured prior to preparation to reduce acrylamide formation. The manufactured food product may be, for example, a corn chips or a potato chips. Alternatively, a thermally processed food, such as a potato piece of a sliced potato, may be contacted with a solution having two or more acrylamide reducing agents prior to preparation. Acrylamide reducing agents may include asparaginase, divalent and trivalent cations, and various free amino acids and thiols. Acrylamide reducing agents may be added during milling, dry mixing, wet mixing, or other mixing methods so that the agents are present throughout the food product. |