| abstract |
A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a non-fabricated snack product, such as a potato chip from a sliced potato can be contacted with a solution having a free thiol compound and a reducing agent. The reducing agent can include any soluble compound that is an electron donor or combination of such compounds. The free thiol compound and reducing agent can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. The combination of the reducing agent and free thiol compound can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product. |