CA2618225A1 - Method for reducing acrylamide formation - Google Patents
Method for reducing acrylamide formation Download PDFInfo
- Publication number
- CA2618225A1 CA2618225A1 CA002618225A CA2618225A CA2618225A1 CA 2618225 A1 CA2618225 A1 CA 2618225A1 CA 002618225 A CA002618225 A CA 002618225A CA 2618225 A CA2618225 A CA 2618225A CA 2618225 A1 CA2618225 A1 CA 2618225A1
- Authority
- CA
- Canada
- Prior art keywords
- food
- calcium
- group
- magnesium
- thermally processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product.
Claims (100)
1. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
(a) providing a food ingredient that contains asparagine;
(b) inactivating asparagine in the asparagine-containing food ingredient by contacting the asparagine-containing food ingredient with asparaginase and at least one other acrylamide reducing agent;
(c) using said asparagine-containing food ingredient as a component in a food mixture;
and (d) heating said asparagine-containing food mixture to form a thermally processed food.
(a) providing a food ingredient that contains asparagine;
(b) inactivating asparagine in the asparagine-containing food ingredient by contacting the asparagine-containing food ingredient with asparaginase and at least one other acrylamide reducing agent;
(c) using said asparagine-containing food ingredient as a component in a food mixture;
and (d) heating said asparagine-containing food mixture to form a thermally processed food.
2. The method of Claim 1 wherein said at least one other acrylamide reducing agent is selected from the group consisting of free amino acids, cations having a valence of at least two, food grade acids, food grade bases, and a free thiol compound in combination with a reducing agent.
3. The method of Claim 2 wherein said free amino acid is chosen from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, and mixtures thereof.
4. The method of Claim 3 wherein said amino acid comprises cysteine.
5. The method of Claim 2 wherein said cation is a part of a salt selected from the group of calcium chloride, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium phosphate, calcium acetate, calcium sodium EDTA, calcium glycerophosphate, calcium hydroxide, calcium lactobionate, calcium oxide, calcium propionate, calcium carbonate, and calcium stearoyl lactate.
6. The method of Claim 2 wherein said cation is a part of a salt selected from the group of magnesium chloride, magnesium citrate, magnesium lactate, magnesium malate, magnesium gluconate, magnesium phosphate, magnesium hydroxide, magnesium carbonate, and magnesium sulfate.
7. The method of Claim 2 wherein said cation is a part of a salt selected from the group of aluminum chloride hexahydrate, aluminum chloride, aluminum hydroxide, ammonium alum, potassium alum, sodium alum, and aluminum sulfate.
8. The method of Claim 2 wherein said cation is a part of a salt selected from the group of ferric chloride, ferrous gluconate, ferric ammonium citrate, ferric pyrophosphate, ferrous fumarate, ferrous lactate, and ferrous sulfate.
9. The method of Claim 2 wherein said cation is a part of a salt selected from the group of cupric chloride, cupric gluconate, and cupric sulfate.
10. The method of Claim 2 wherein said acid is chosen from the group consisting of acetic acid, phosphoric acid, citric acid, and combinations thereof.
11. The method of Claim 2 wherein said base comprises a lime solution.
12. The method of Claim 2 wherein said free thiol compound is selected from the group consisting of cysteine, N-acetyl-L-cystein, N-acetyl-cysteamine, glutathione reduced, di-thiothreitol, casein, and combinations thereof.
13. The method of Claim 2 wherein said reducing agent is selected from the group consisting of stannous chloride dihydrate, sodium sulfite, sodium meta-bisulfite, ascorbic acid, ascorbic acid derivatives, isoascorbic acid (erythorbic acid), salts of ascorbic acid derivatives, iron, zinc, ferrous ions, and combinations thereof.
14. The method of Claim 1 wherein the food ingredient comprises primarily a carbohydrate.
15. The method of Claim 1 wherein the food ingredient is selected from rice, wheat, corn, barley, soy, potato, oats, roasted coffee beans, and roasted cacao beans.
16. The method of Claim 1 wherein the food ingredient comprises potato.
17. The method of Claim 1 wherein the inactivating step (b) comprises contacting the asparagine-containing food ingredient with the asparaginase in the presence of a simple sugar.
18. The method of Claim 17 wherein the simple sugar comprises glucose.
19. The method of Claim 1 wherein in the inactivating step (b) the asparaginase is in an aqueous solution thereof.
20. The method of Claim 1 wherein the food mixture is heated at step (d) to a temperature of at least 80°C.
21. The method of Claim 1 wherein the thermal processing of the food mixture of step (d) occurs at temperatures between 100°C and 205°C.
22. The method of Claim 1 wherein said thermally processed food comprises potato chips.
23. The method of Claim 1 wherein said thermally processed food comprises corn chips.
24. The method of Claim 1 wherein said thermally processed food comprises tortilla chips.
25. Use of asparaginase and at least one other acrylamide reducing agent on a food ingredient that contains asparagine to inactivate the asparagine and reduce the subsequent formation of acrylamide in a thermally processed food produced by heating a food mixture including said food ingredient.
26. The use of asparaginase and at least one other acrylamide reducing agent of Claim 25 wherein said at least one other acrylamide reducing agent is selected from the group consisting of free amino acids, cations having a valence of at least two, food grade acids, food grade bases, and a free thiol compound in combination with a reducing agent.
27. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said amino acid is chosen from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, and mixtures thereof.
28. The use of asparaginase and at least one other acrylamide reducing agent of Claim 27 wherein said amino acid comprises cysteine.
29. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said cation is a part of a salt selected from the group of calcium chloride, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium phosphate, calcium acetate, calcium sodium EDTA, calcium glycerophosphate, calcium hydroxide, calcium lactobionate, calcium oxide, calcium propionate, calcium carbonate, and calcium stearoyl lactate.
30. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said cation is a part of a salt selected from the group of magnesium chloride, magnesium citrate, magnesium lactate, magnesium malate, magnesium gluconate, magnesium phosphate, magnesium hydroxide, magnesium carbonate, and magnesium sulfate.
31. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said cation is a part of a salt selected from the group of aluminum chloride hexahydrate, aluminum chloride, aluminum hydroxide, ammonium alum, potassium alum, sodium alum, and aluminum sulfate.
32. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said cation is a part of a salt selected from the group of ferric chloride, ferrous gluconate, ferric ammonium citrate, ferric pyrophosphate, ferrous fumarate, ferrous lactate, and ferrous sulfate.
33. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said cation is a part of a salt selected from the group of cupric chloride, cupric gluconate, and cupric sulfate.
34. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said acid is chosen from the group consisting of acetic acid, phosphoric acid, citric acid, and combinations thereof.
35. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said base comprises a lime solution.
36. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said free thiol compound is selected from the group consisting of cysteine, N-acetyl-L-cystein, N-acetyl-cysteamine, glutathione reduced, di-thiothreitol, casein, and combinations thereof.
37. The use of asparaginase and at least one other acrylamide reducing agent of Claim 26 wherein said reducing agent is selected from the group consisting of stannous chloride dihydrate, sodium sulfite, sodium meta-bisulfite, ascorbic acid, ascorbic acid derivatives, isoascorbic acid (erythorbic acid), salts of ascorbic acid derivatives, iron, zinc, ferrous ions, and combinations thereof.
38. Use according to Claim 25 wherein the asparaginase is in an aqueous solution thereof.
39. Use according to Claim 25 wherein said food ingredient comprises potato.
40. Use according to Claim 25 wherein said thermally processed food comprises potato chips.
41. Use according to Claim 25 wherein said food ingredient comprises potato.
42. Use according to Claim 25 wherein said thermally processed food comprises potato chips.
43. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
(a) providing a food ingredient that contains free asparagine;
(b) treating the asparagine-containing food ingredient with an acrylamide reducing agent, wherein said acrylamide reducing agent is selected from the group consisting of free amino acids, cations having a valence of at least two, food grade acids, food grade bases, and a free thiol compound in combination with a reducing agent;
(c) reacting the asparagine in the asparagine-containing food ingredient with an enzyme asparaginase, wherein said asparaginase consists essentially of the isolated enzyme, thereby producing aspartic acid and ammonia; and (d) heating said asparagine-containing food ingredient of step (b).
(a) providing a food ingredient that contains free asparagine;
(b) treating the asparagine-containing food ingredient with an acrylamide reducing agent, wherein said acrylamide reducing agent is selected from the group consisting of free amino acids, cations having a valence of at least two, food grade acids, food grade bases, and a free thiol compound in combination with a reducing agent;
(c) reacting the asparagine in the asparagine-containing food ingredient with an enzyme asparaginase, wherein said asparaginase consists essentially of the isolated enzyme, thereby producing aspartic acid and ammonia; and (d) heating said asparagine-containing food ingredient of step (b).
44. The method of Claim 43 wherein said free amino acid is chosen from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, and mixtures thereof.
45. The method of Claim 44 wherein said amino acid comprises cysteine.
46. The method of Claim 43 wherein said cation is a part of a salt selected from the group of calcium chloride, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium phosphate, calcium acetate, calcium sodium EDTA, calcium glycerophosphate, calcium hydroxide, calcium lactobionate, calcium oxide, calcium propionate, calcium carbonate, and calcium stearoyl lactate.
47. The method of Claim 43 wherein said cation is a part of a salt selected from the group of magnesium chloride, magnesium citrate, magnesium lactate, magnesium malate, magnesium gluconate, magnesium phosphate, magnesium hydroxide, magnesium carbonate, and magnesium sulfate.
48. The method of Claim 43 wherein said cation is a part of a salt selected from the group of aluminum chloride hexahydrate, aluminum chloride, aluminum hydroxide, ammonium alum, potassium alum, sodium alum, and aluminum sulfate.
49. The method of Claim 43 wherein said cation is a part of a salt selected from the group of ferric chloride, ferrous gluconate, ferric ammonium citrate, ferric pyrophosphate, ferrous fumarate, ferrous lactate, and ferrous sulfate.
50. The method of Claim 43 wherein said cation is a part of a salt selected from the group of cupric chloride, cupric gluconate, and cupric sulfate.
51. The method reducing acrylamide formation in thermally processed foods of Claim 43 wherein said acid is chosen from the group consisting of acetic acid, phosphoric acid, citric acid, and combinations thereof.
52. The method of Claim 43 wherein said base comprises a lime solution.
53. The method of Claim 43 wherein said free thiol compound is selected from the group consisting of cysteine, N-acetyl-L-cystein, N-acetyl-cysteamine, glutathione reduced, di-thiothreitol, casein, and combinations thereof.
54. The method of Claim 43 wherein said reducing agent is selected from the group consisting of stannous chloride dihydrate, sodium sulfite, sodium meta-bisulfite, ascorbic acid, ascorbic acid derivatives, isoascorbic acid (erythorbic acid), salts of ascorbic acid derivatives, iron, zinc, ferrous ions, and combinations thereof.
55. The method of Claim 43, wherein the food ingredient comprises primarily a carbohydrate.
56. The method of Claim 43 comprising one or more food ingredients selected from rice, wheat, corn, barley, soy, potato, oats, roasted coffee beans, and roasted cacao beans.
57. The method of Claim 55 wherein the food ingredient comprises potato.
58. The method of reducing acrylamide formation in thermally processed food of Claim 55 wherein the food ingredient comprises corn.
59. The method of reducing acrylamide in thermally processed foods of Claim 43 wherein the food ingredient contains a simple sugar.
60. The method of Claim 59 wherein the simple sugar comprises glucose.
61. The method of Claim 59 wherein the food ingredient is heated at step (c) to a temperature of at least 80°C.
62. The method of Claim 59 wherein the food ingredient is heated at step (c) at temperatures between 100°C and 205°C.
63. A food produced by the method of Claim 43.
64. The food of Claim 63 wherein said food comprises potato.
65. The food of Claim 64 wherein said food comprises potato chips.
66. The food of Claim 64 wherein said food comprises French fries.
67. The food of Claim 63 wherein said food comprises corn chips.
68. The food of Claim 63 wherein said food comprises tortilla chips.
69. A method for producing a thermally processed food, said method comprising the steps of:
(a) providing a food ingredient that contains free asparagine;
(b) reacting at least a portion of the asparagine of said food ingredient with the isolated enzyme asparaginase in the presence of at least one other acrylamide reducing agent; and (c) heating said food ingredient of step (b).
(a) providing a food ingredient that contains free asparagine;
(b) reacting at least a portion of the asparagine of said food ingredient with the isolated enzyme asparaginase in the presence of at least one other acrylamide reducing agent; and (c) heating said food ingredient of step (b).
70. The method for producing thermally processed food of Claim 69 wherein said at least one other acrylamide reducing agent is selected from the group consisting of free amino acids, cations having a valence of at least two, food grade acids, food grade bases, and a free thiol compound in combination with a reducing agent.
71. The method for producing thermally processed food of Claim 70 wherein said free amino acid is chosen from the group consisting of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, and mixtures thereof.
72. The method for producing thermally processed food of Claim 71 wherein said amino acid comprises cysteine.
73. The method for producing thermally processed food of Claim 70 wherein said cation is apart of a salt selected from the group of calcium chloride, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium phosphate, calcium acetate, calcium sodium EDTA, calcium glycerophosphate, calcium hydroxide, calcium lactobionate, calcium oxide, calcium propionate, calcium carbonate, and calcium stearoyl lactate.
74. The method for producing thermally processed food of Claim 70 wherein said cation is apart of a salt selected from the group of magnesium chloride, magnesium citrate, magnesium lactate, magnesium malate, magnesium gluconate, magnesium phosphate, magnesium hydroxide, magnesium carbonate, and magnesium sulfate.
75. The method for producing thermally processed food of Claim 70 wherein said cation is a part of a salt selected from the group of aluminum chloride hexahydrate, aluminum chloride, aluminum hydroxide, ammonium alum, potassium alum, sodium alum, and aluminum sulfate.
76. The method for producing thermally processed food of Claim 70 wherein said cation is a part of a salt selected from the group of ferric chloride, ferrous gluconate, ferric ammonium citrate, ferric pyrophosphate, ferrous fumarate, ferrous lactate, and ferrous sulfate.
77. The method for producing thermally processed food of Claim 70 wherein said cation is a part of a salt selected from the group of cupric chloride, cupric gluconate, and cupric sulfate.
78. The method for producing thermally processed food of Claim 70 wherein said acid is chosen from the group consisting of acetic acid, phosphoric acid, citric acid, and combinations thereof.
79. The method for producing thermally processed food of Claim 70 wherein said base comprises a lime solution.
80. The method for producing thermally processed food of Claim 70 wherein said free thiol compound is selected from the group consisting of cysteine, N-acetyl-L-cystein, N-acetyl-cysteamine, glutathione reduced, di-thiothreitol, casein, and combinations thereof.
81. The method for producing thermally processed food of Claim 70 wherein said reducing agent is selected from the group consisting of stannous chloride dihydrate, sodium sulfite, sodium meta-bisulfite, ascorbic acid, ascorbic acid derivatives, isoascorbic acid (erythorbic acid), salts of ascorbic acid derivatives, iron, zinc, ferrous ions, and combinations thereof.
82. The method for producing a thermally processed food of Claim 69 wherein the food ingredient comprises primarily a carbohydrate.
83. The method for producing a thermally processed food of Claim 69 comprising one or more food ingredients selected from rice, wheat, corn, barley, soy, potato, oats, roasted coffee beans, and roasted cacao beans.
84. The method for producing a thermally processed food of Claim 69 wherein the food ingredient comprises potato.
85. The method for producing a thermally processed food of Claim 84 wherein the food ingredient comprises potato chips.
86. The method for producing a thermally processed food of Claim 84 wherein the food ingredient comprises french fries.
87. The method for producing a thermally processed food of Claim 69 wherein the food ingredient comprises corn.
88. The method for producing a thermally processed food of Claim 87 wherein the food ingredient comprises corn chips.
89. The method for producing a thermally processed food of Claim 87 wherein the food ingredient comprises tortilla chips.
90. The method for producing a thermally processed food of Claim 69 wherein the food ingredient comprises a simple sugar.
91. The method for producing a thermally processed food of Claim 90 wherein said sugar comprises glucose.
92. The method for producing a thermally processed food of Claim 69 wherein the food ingredient is heated at step (c) to a temperature of at least 80°C.
93. The method for producing a thermally processed food of Claim 69 wherein the food ingredient at step (c) is heated at temperatures between 100°C and 205°C.
94. A food produced by the method of Claim 69.
95. The food of Claim 94 wherein said food comprises potato.
96. The food of Claim 95 wherein said food comprises potato chips.
97. The food of Claim 95 wherein said food comprises French fries.
98. The food of Claim 94 wherein said food comprises corn.
99. The food of Claim 98 wherein said food comprises corn chips.
100. The food of Claim 98 wherein said food comprises tortilla chips.
Applications Claiming Priority (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/247,504 US7037540B2 (en) | 2002-09-19 | 2002-09-19 | Method for reducing acrylamide formation in thermally processed foods |
| US10/372,738 US7267834B2 (en) | 2003-02-21 | 2003-02-21 | Method for reducing acrylamide formation in thermally processed foods |
| US10/372,154 US20040058045A1 (en) | 2002-09-19 | 2003-02-21 | Method for reducing acrylamide formation in thermally processed foods |
| US10/929,922 US20050064084A1 (en) | 2002-09-19 | 2004-08-30 | Method for reducing acrylamide formation in thermally processed foods |
| US10/931,021 US20050074538A1 (en) | 2002-09-19 | 2004-08-31 | Method for reducing acrylamide formation in thermally processed foods |
| US11/033,364 US20050118322A1 (en) | 2002-09-19 | 2005-01-11 | Method for enhancing acrylamide decomposition |
| US11/624,496 US20070141225A1 (en) | 2002-09-19 | 2007-01-18 | Method for Reducing Acrylamide Formation |
| US11/624,496 | 2007-01-18 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2618225A1 true CA2618225A1 (en) | 2008-07-18 |
| CA2618225C CA2618225C (en) | 2011-06-07 |
Family
ID=39627647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2618225A Expired - Fee Related CA2618225C (en) | 2002-09-19 | 2008-01-18 | Method for reducing acrylamide formation |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2618225C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020234133A1 (en) * | 2019-05-17 | 2020-11-26 | Addcon GmbH | Method for reducing the amount of acrylamide during the heat treatment of food with baking raising agent effect |
| EP3847903A1 (en) | 2019-12-30 | 2021-07-14 | Národné Polnohospodárske a Potravinárske Centrum | Method for the production of puffed products with reduced acrylamide content |
| CN113598209A (en) * | 2021-08-08 | 2021-11-05 | 浙江省农业科学院 | Method for reducing acrylamide content in baked food and food additive composition used in method |
-
2008
- 2008-01-18 CA CA2618225A patent/CA2618225C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020234133A1 (en) * | 2019-05-17 | 2020-11-26 | Addcon GmbH | Method for reducing the amount of acrylamide during the heat treatment of food with baking raising agent effect |
| EP3847903A1 (en) | 2019-12-30 | 2021-07-14 | Národné Polnohospodárske a Potravinárske Centrum | Method for the production of puffed products with reduced acrylamide content |
| CN113598209A (en) * | 2021-08-08 | 2021-11-05 | 浙江省农业科学院 | Method for reducing acrylamide content in baked food and food additive composition used in method |
| CN113598209B (en) * | 2021-08-08 | 2024-04-02 | 浙江省农业科学院 | Method for reducing acrylamide content in baked food and food additive composition used in same |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2618225C (en) | 2011-06-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2390259C2 (en) | Method for acrylamide formation reducing | |
| MX2007008375A (en) | Method for enhancing acrylamide decomposition. | |
| ES2298721T3 (en) | PROCEDURE TO REDUCE THE FORMATION OF ACRILAMIDE IN THERMICALLY PROCESSED FOODS. | |
| AU2005280231B2 (en) | Method for reducing acrylamide formation in thermally processed foods | |
| RU2345540C2 (en) | Method for reducing acrylamide formation in heat treated food products | |
| JP5596536B2 (en) | Salty taste enhancer and food and drink containing the same | |
| JP5628502B2 (en) | Salty taste enhancer and food and drink containing the same | |
| AU2008206273A1 (en) | Method for reducing acrylamide formation | |
| CA2618225A1 (en) | Method for reducing acrylamide formation | |
| JP4985023B2 (en) | Soy protein hydrolyzate and method for producing the same | |
| JP2011062172A (en) | Seasoning substitute for salt, including salt and salty taste enhancing agent | |
| EP0087522B1 (en) | Flavouring compostions | |
| EP1535518B1 (en) | Adhesive for livestock meat and sea food and process for producing bonding shaped food with the adhesive | |
| US20200253252A1 (en) | Composition for modifying meat | |
| JPH0588098B2 (en) | ||
| JPS5856616B2 (en) | Processing method for improving the texture of tissue soybean fleas |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20140120 |