FIELD: food industry, method to decrease acrylamide generation in thermally treated food products.
SUBSTANCE: to inhibit acrylamide generation while thermal treatment one of divalent or trivalent cations from the selected group is added to the recipe of the food product. The cation may originate from the group including calcium, magnesium, aluminum, copper and iron salts.
EFFECT: optimization of cation level when decreasing acrylamide level.
41 cl, 2 dwg, 7 tbl
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