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|1. (WO2018031536) COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL|
|Inventors:||ORTIZ, Deirdre, E.
ZIMMERMAN, Stephen, Paul
PINKSTON, John, David
|Title:||COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL|
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.