METHOD FOR REDUCING ACRYLAMIDE FORMATION IN HEAT TREATED FOOD PRODUCTS Russian patent published in 2009 - IPC A23L1/29 A23L1/216 A23L1/217 A23L1/10 A23L1/03 A23L1/164 A21D2/00 

FIELD: food products.

SUBSTANCE: method includes adding artificially prepared food products of the first and the second reagent during preparation. They reduce acrylamide level. The first and the second reagents are different reagents, selected from different reagents' groups, which consist of divalent or trivalent cations, food acids and amino acids. Also a method of artificially prepared potato crisps is offered, which includes dough preparation consisting of potato flakes, water, the first and the second ingredient, which reduce acrylamide level, pining out shredding of the mixture to cut dough pieces. Moreover the first and the second ingredient are selected from reagent groups which consist of calcium chloride, phosphoric acid, citric acid and cystein. Also a method of artificially prepared corn crisps is offered, which includes dough preparation with adding of the first, the second and the third ingredient, which reduce acrylamide level. Moreover the first, the second and the third reagents are different from each other, and they are used in the quantity enough for reduction of acrylamide level.

EFFECT: efficient reduction of acrylamide level in the final product till the desired amount with no undesirable favour and texture change.

40 cl, 25 tbl, 12 dwg, 3 ex