Acrylamide control in cooked food products
AssigneeKellogg Company
InventorsDeirdre E. Ortiz, Stephen Paul Zimmerman, John David Pinkston
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Abstract
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
Claims7
A cooked food product having reduced acrylamide levels after cooking, baking, frying, heating, or combinations thereof, comprising:
- a food product comprising:
- a free asparagine content derived from cereal or tuber-based components or combinations thereof, wherein the cereal derived free asparagine content is from about 0.05 to about 5.0 mg/g and the tuber derived free asparagine content is from about 0.5 to about 60 mg/g;
- and
- a reducing sugar content of from about 0.5 to about 50 mg/g;
- adding a washed bran composition to the food product;
- wherein the washed bran composition comprises:
- an amount of about 0.1% to about 5% by weight of the food product,
- an average particle size, and
- an arabinoxylan complex in an amount of about 10% to about 40% by weight of the washed bran composition;
- and
- wherein adding the washed bran composition is an amount sufficient to produce a final level of acrylamide in the food product after the cooking, baking, frying, heating, or combinations thereof that is at least about 20% lower than a final level of acrylamide in the same cooked food product made without the washed bran composition.
Dependencies are inferred from the claim text.