METHOD FOR ACRYLAMIDE FORMATION REDUCING Russian patent published in 2010 - IPC A23L1/15 A23L1/216 A23L1/164 

FIELD: food industry.

SUBSTANCE: series of inventions relating to the technique of decreasing of acrylamide amount in starch-containing food products, being thermally treated. Combination of two or several agents, which reduce acrylamide, added to a ready-for-use starch-containing food product, before its preparation for reducing of acrylamide formation. Ready-for-use food product for example can be corn or potato crisps. Alternatively, thermally treated food product, such as potato crisps of potato splices, can be in a contact with solution that contains two or more agents, which reduce acrylamide before preparation. Acrylamide reducing agents can include asparaginase, divalent or trivalent cations and different amino acids and thiols. Acrylamide reducing agents can be added into a dry mix, wet mix or other mixes while mincing, in such a way that these agents would be included in the whole starch-containing food product.

EFFECT: invention group declared allows to get starch-containing products which have significantly reduced acrylamide levels.

108 cl, 16 dwg, 43 tbl