METHOD FOR REDUCING ACRYLAMIDE IN FOODS, FOODS HAVNG REDUCED LEVELS OF ACRYLAMIDE, AND ARTICLE OF COMMERCE

摘要

A method for the reduction of acrylamide in food products, food productshaving reduced levels of acrylamide, and an article of commerce. In oneaspect, the method comprises reducing the level of asparagine in a foodmaterial before final heating (e.g., cooking). In another aspect, the methodcomprises adding to a food material an enzyme capable of hydrolyzing the amidegroup of free asparagine. In yet another aspect, an article of commercecommunicates to the consumer that a food product has reduced or low levels ofacrylamide or asparagine.