method for reducing acrylamide formation in thermally processed foods, thermally processed foods, manufactured food, method of preparing manufactured potato and corn snacks, manufactured potato and corn snacks

摘要

"METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMAL PROCESSED FOOD, THERMAL PROCESSED FOOD, MANUFACTURED FOOD PRODUCT, POTATO AND MILK PREPARATION METHODS". In thermally manufactured manufactured food snacks, the addition of one element from a selected group of amino acids to the food recipe inhibits the formation of acrylamide during thermal processing. The amino acid may come from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine and arginine and may be a commercially available amino acid or in its free form in an ingredient added to the amino acid. food. Amino acids may be added to foods manufactured at the mixing stage or by exposing the raw food raw material to a solution containing a concentration of the amino acid additive.