Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
View Patent ↗A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
1. A method for reducing the level of asparagine in a food material, comprising adding an asparagine-reducing enzyme to the food material before heating.
2. The method of claim 1 , wherein said asparagine-reducing enzyme is asparaginase.
3. The method of claim 1 , wherein the level of asparagine is reduced by at least about 10%.
4. The method of claim 1 , wherein said asparagine-reducing enzyme is an enzyme capable of hydrolyzing the amide group of free asparagine.
5. A method for reducing the level of asparagine in a food material, comprising:
(1) adding an asparagine-reducing enzyme to a food material, wherein said food material comprises asparagine;
(2) optionally mixing the enzyme with the food material;
(3) allowing a sufficient time for the enzyme to react with the asparagine; and
(4) optionally deactivating or optionally removing the enzyme.
6. The method of reducing the level of asparagine in claim 5 in a food material, comprising heating the food material and reducing the level of asparagine in the food material before heating.
7. The method of claim 6 , wherein said asparagine-reducing enzyme is asparaginase.
8. The method of claim 6 , wherein said asparagine-reducing enzyme is asparaginase.
9. A method for reducing the level of acrylamide in food, comprising:
(1) adding an asparagine-reducing enzyme to a food material, wherein said food material comprises asparagine;
(2) optionally mixing the enzyme with the food material;
(3) allowing a sufficient time for the enzyme to react with the asparagine;
(4) optionally deactivating or optionally removing the enzyme; and
(5) heating the food material to form the finished food product.
10. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
(a) providing a food material that contains free asparagine;
(b) adding an asparaginase solution to the food material, thereby inactivating asparagine in the asparagine-containing food material;
(c) using said food material as a component in a food mixture; and
(d) heating said food mixture to form a thermally processed food product.
11. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the food material comprises primarily a carbohydrate.
12. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the food material is selected from the group comprising rice, wheat, corn, potato and oats.
13. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the food material comprises potato.
14. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the asparagine-containing food material further comprises at least one other amino acid.
15. The method of reducing acrylamide formation in thermally processed foods of claim 14 wherein the at least one other amino acid is lysine.
16. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the inactivating step (b) comprises adding an asparaginase solution to the asparagine-containing food material in the presence of a simple sugar.
17. The method of reducing acrylamide formation in thermally processed foods of claim 16 wherein the simple sugar comprises glucose.
18. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the food mixture is heated at step (d) to a temperature of at least about 121° C.
19. The method of reducing acrylamide formation in thermally processed foods of claim 10 wherein the thermal processing of the food mixture of step (d) occurs at temperatures between about 121° C. and about 191° C.
20. A food produced by the method of claim 10 .
21. The food of claim 20 wherein said food comprises potato.
22. The food of claim 21 wherein said food comprises potato chips.