Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.

Abstract: A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.

Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

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.

Abstract: 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

Abstract: A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a non-fabricated snack product, such as a potato chip from a sliced potato can be contacted with a solution having a free thiol compound and a reducing agent. The reducing agent can include any soluble compound that is an electron donor or combination of such compounds. The free thiol compound and reducing agent can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. The combination of the reducing agent and free thiol compound can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.

Abstract: An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.

Abstract: A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.

Abstract: A method and apparatus for determining the salt content of snack foods by X-ray radiation backscatter. The snack food is irradiated with low-energy X-ray radiation in the range of from about 4 keV to about 12 keV. A detector of backscatter radiation is placed above the snack food at a distance in the range of from about 2 inches up to about 8 inches. The detected X-ray backscatter radiation intensity from the snack food is found at an energy level above the kilo-electron volts range of chlorine X-rays. The detected X-ray backscatter radiation intensity is representative of the snack food salt content and can be used to adjust the amount of salt or seasoning containing salt being applied to snack foods in a continuous on-line process.