The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa; part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food;contacting said part-cooked food with a second α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa; and subsequently further cooking said food at a temperature at which the Maillard reaction occurs.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs: milk and milk products; edible oils
and fats; potato chips and French fries; snack products made
from potatoes, corn and nuts. Coffee, tea, cocoa and artificial coffee; rice; tapioca and
sago; flour and preparations made from cereals; bread,
pastries and confectionery; edible ices; sugar, honey,
treacle; yeast, baking-powder; salt; mustard; vinegar,
sauces (condiments); spices; ice. Treatment of materials, namely, food processing and removal
of sugar from potatoes, nuts and vegetables; removal of
acrylamide and other toxins from potatoes, nuts and
vegetables. Scientific and technological services and research and
design relating thereto; industrial analysis and research
services.
