7,867,529 (Jan. 11, 2011), D. Zyzak, et al., assigned to The Procter & Gamble Co., Cincinnati, OH
March 1, 2011
Food manufacturers can reduce acrylamide in food products by reducing the level of asparagine in a food material before final cooking. As an alternative, an enzyme capable of hydrolyzing the amide group of free asparagine can be added to the food product. The product is labeled to communicate to consumers that a food product has reduced or low levels of acrylamide or asparagine.