ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY
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United States of America Patent
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Issued Date -
Apr 26, 2012
app pub date -
Oct 21, 2010
filing date -
Oct 21, 2010
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Abstract
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
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