Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
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United States of America Patent
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Mar 13, 2007
Grant Date -
Sep 21, 2006
app pub date -
Jun 25, 2003
filing date -
Jun 25, 2003
priority date (Note) -
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Abstract
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
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