Method for Reducing Acrylamide Formation in Thermally Processed Foods
First Claim
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1. A method for reducing the level of acrylamide in a potato piece comprising the steps of:
- a) providing an unmashed dehydrated potato piece;
b) rehydrating said potato piece in a rehydration solution to create a rehydrated potato piece; and
c) thermally processing said rehydrated potato piece.
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Abstract
A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.
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Citations
27 Claims
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1. A method for reducing the level of acrylamide in a potato piece comprising the steps of:
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a) providing an unmashed dehydrated potato piece;
b) rehydrating said potato piece in a rehydration solution to create a rehydrated potato piece; and
c) thermally processing said rehydrated potato piece. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14)
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15. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
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a) providing a plant-based food having a native asparagine concentration;
b) dehydrating said plant-based food to make a dehydrated food such that a reduced asparagine concentration after step c) comprises at least 50% less than said native asparagine concentration; and
c) rehydrating said dehydrated food in a rehydration solution to make a rehydrated food wherein said rehydration solution comprises at least one acrylamide reducing agent. - View Dependent Claims (16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27)
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Specification