Method for reducing the content of acrylamide in cocoa based products, cocoa products with reduced content of acrylamide and commercial)

摘要

Method for reducing the content of acrylamide in cocoa based products, cocoa products with reduced content of acrylamide and article commercial. Cocoa beans roasted with reduced content of acrylamide, cocoa beans with low level of asparagine, and an article of trade.In one aspect, the invention provides a method for reducing the content of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans.In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine reducing enzyme called cocoa beans.In yet another aspect, a commercial article communicates to the consumer that the product comprising cocoa beans have reduced or low levels of asparagine and / or acrylamide.