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.
Claims29
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An acrylamide inhibitor composition for thermal processing of a food product or food intermediate comprising a bran composition comprising an arabinoxylan complex in an amount of about 10% to about 40% by weight of the food product or food intermediate.
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A method of using an acrylamide inhibitor composition for reducing the amount of acrylamide in a cooked food product, the method comprising:
- providing a food product having free asparagine and a reducing sugar;
- washing a bran composition having an arabinoxylan complex in an amount of about 10% to about 40% by weight of the bran composition to form an acrylamide inhibitor composition;
- adding the acrylamide inhibitor composition to a food product;
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- thermally processing the food product to form a cooked food product;
- wherein the amount of acrylamide in the cooked food product is reduced, and wherein the adding step adds an amount of the acrylamide inhibitor composition that is sufficient to produce a final level of acrylamide in the cooked food product that is at least about 20% lower than a final level of acrylamide in the same cooked food product made without the acrylamide inhibitor composition.
Dependencies are inferred from the claim text.