Abrégé

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.

Classes IPC  ?

• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
• A23F 5/16 - Élimination de substances indésirables
• A23L 19/18 - Produits grillés ou frits, p. ex. amuse-gueule ou pommes chips

Produits et 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.