Methods and systems for reducing acrylamide concentration in heat-processed products
AssigneeIntercontinental Great Brands LLC
InventorRobert L. Magaletta
Life of this patent
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Abstract
Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.
Claims6
A method of treating an oven-baked product containing acrylamide to reduce a concentration of acrylamide present in the oven-baked product, the method comprising:
- baking ingredients of the oven-baked product in an oven to provide the oven-baked product;
- spraying a riboflavin solution containing from about 1 ppm to about 1000 ppm riboflavin onto at least a portion of an exterior surface of the oven-baked product;
- and
- initiating monomer reactions of acrylamide and thereby reducing the concentration of the acrylamide present in the oven-baked product by irradiating the riboflavin solution-sprayed oven-baked product with a UV light source that provides wavelengths between 200 nm and 400 nm at an intensity of from about 1000 μW/cm2 to about 5000 μW/cm2.
Dependencies are inferred from the claim text.