Method for reducing acrylamide in foods comprising reducing...

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

Reexamination Certificate

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C426S052000, C426S056000, C426S064000

Reexamination Certificate

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06989167

ABSTRACT:
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

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