METHOD OF REDUCTION OF ACRYLAMIDE CREATION IN THERMALLY TREATED FOOD PRODUCTS Russian patent published in 2008 - IPC A23L1/01 A23L1/29 

FIELD: technological process.

SUBSTANCE: method is based on manipulation of different single operations that are used in production of food products, in particular, of single operations of washing and culinary treatment. For instance, the single operation of washing may be modified in such a manner so that to create the pitch of contacting with increased time and temperature, and also by adding such components as calcium chloride and L-cysteine to water solution, which is used in contacting. Single operation of culinary treatment may be modified by its separation into, at least, the first high temperature heating step and the second low temperature heating step in order to avoid the occurrence of conditions with high temperature/low humidity, which are most favourable for acrylamide.

EFFECT: reduction of acrylamide creation in thermally treated food products.

100 cl, 13 dwg