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US 2006/0233930 A1Published application
Process for reducing the acrylamide content of heat-treated foods
AssigneeBayer CropScience AG
InventorsStephan Soyka, Claus Frohberg, Martin Quanz, Bernd Essigmann
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Abstract
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
Claims18
Process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods comprising:
- (a) selecting plant material which, compared with corresponding conventional plant material, has a reduced content of soluble sugars;
- (b) processing said plant material to give a food;
- and
- (c) heat treating the food produced in process step b).
1 more element
(canceled)
Process for identifying material which is suitable for producing heat-treated foods having a reduced acrylamide content, comprising:
- a) determining the content of soluble sugars and/or amino acids of the plant material which is suitable for producing heat-treated foods;
- and
- b) selecting such plant material according to process step a) which, compared with corresponding conventional plant material, has a reduced content of soluble sugars and/or amino acids.
Dependencies are inferred from the claim text.