Method for Lowering the level of acrylamide in food, which comprises the steps of adding a divalent cation Valence 2 or at least to a mixture of starch and Process thermally.

摘要

In thermally processed foods manufactured,The addition of one of a selected Group of divalent or Trivalent cations to the recipe for Food Inhibits the formation of ascrilamida during Thermal Processing.The cation can come from the group that includes calcium, Magnesium, Copper, Aluminum, and Iron Salts.