Frito-lay North America, Inc.

Robert William Saunders

Ponnattu Kurian Joseph

Michael Grant Topor

Pravin Maganlal Desai

James William Stalder

David Lawrence Barry

Colin Jeffrey Burnham

Henry Kin-Hang Leung

John Richard Masson

V N Mohan Rao

Vn Mohan Rao

Mohan V N Rao

Pravin Maganlal Desai Desai

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Method for reducing acrylamide formation in thermally processed foods

Methods for reducing acrylamide formation in thermally processed foods

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Nottingham, United Kingdom

Robert William Saunders