| abstract |
It is intended to establish a method of positively reducing the amount of acrylamide formed by heating an edible material at a high temperature and use of the method to thereby provide foods, drinks, cosmetics, drugs and intermediates thereof having improved safety. The above object can be achieved by providing a method of inhibiting the formation of acrylamide characterized by comprising, in heating an edible material with a risk of forming acrylamide during heating, adding an organic substance capable of inhibiting the formation of acrylamide to the edible material and then heating; compositions such as foods, drinks, cosmetics, drugs and intermediates thereof which are produced by the above method and in which the formation of acrylamide is inhibited; and compositions such as foods, drinks, cosmetics, drugs and intermediates thereof which contain an organic substance having amino group and/or a saccharide capable of forming acrylamide together with an organic substance capable of inhibiting the formation of acrylamide and have an ability to inhibit the formation of acrylamide. |