Method for reducing acrylamide formation in thermally processed foods

Abstract

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

1 - 26 . (canceled)  
     
     
         27 . A method for the reduction of acrylamide in thermally processed foods comprising the steps of: 
 (a) providing a food ingredient that contains asparagine;    (b) inactivating asparagine in the asparagine-containing food ingredient by contacting the asparagine-containing food ingredient with asparaginase;    (c) using said food ingredient as a component in a food mixture; and    (d) heating said food mixture to form a thermally processed food.    
     
     
         28 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the food ingredient comprises primarily a carbohydrate.  
     
     
         29 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the food ingredient is selected from the group comprising rice, wheat, corn, barley, soy, potato and oats.  
     
     
         30 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the food ingredient comprises potato.  
     
     
         31 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the asparagine-containing food ingredient further comprises at least one other amino acid.  
     
     
         32 . The method of reducing acrylamide formation in thermally processed foods of  claim 31  wherein the at least one other amino acid is lysine.  
     
     
         33 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the inactivating step (b) comprises contacting the asparagine-containing food ingredient with the asparaginase in the presence of a simple sugar.  
     
     
         34 . The method of reducing acrylamide formation in thermally processed foods of  claim 33  wherein the simple sugar comprises glucose.  
     
     
         35 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein in the inactivating step (b) the asparaginase is in an aqueous solution thereof.  
     
     
         36 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the food mixture is heated at step (d) to a temperature of at least 80° C.  
     
     
         37 . The method of reducing acrylamide formation in thermally processed foods of  claim 27  wherein the thermal processing of the food mixture of step (d) occurs at temperatures between 100° C. and 205° C.  
     
     
         38 . The method of claim  1  wherein said thermally processed food comprises potato chips.  
     
     
         39 . Use of asparaginase on a food ingredient that contains asparagine to inactivate the asparagine and reduce the subsequent formation of acrylamide in a thermally processed food produced by heating a food mixture including said food ingredient.  
     
     
         40 . Use according to  claim 39  wherein the asparaginase is in an aqueous solution thereof.  
     
     
         41 . Use according to  claim 40  wherein said food ingredient comprises potato.  
     
     
         42 . Use according to  claim 41  wherein said thermally processed food comprises potato chips.  
     
     
         43 . Use according to  claim 39  wherein said food ingredient comprises potato.  
     
     
         44 . Use according to  claim 43  wherein said thermally processed food comprises potato chips.