| abstract |
The present invention relates to a method for reducing acrylamide in food products, food products having reduced levels of acrylamide, and commercial articles. In one aspect the method includes reducing the level of asparagine in the food prior to final heating (eg, cooking). In another aspect, the method includes adding an enzyme capable of hydrolyzing an amide group of free asparagine to the food material. In another aspect, the present invention communicates to a consumer that commercially available articles have reduced or low levels of acrylamide or asparagine in food products. |