Method for the control of the formation of acrylamide in a foodstuff

Abstract

There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

1 . A potato or potato part thereof wherein the formation of acrylamide and/or an acrylamide precursor is prevented or reduced during heating which is obtained by a process which comprises contacting said potato or potato part thereof with an enzyme prior to heating, wherein the improvement comprises the enzyme being hexose oxidate (EC 1.1.3.5). 
     
     
         2 . The potato or potato part thereof according to  claim 1 , which is French fries, potato chips, potato crisps, coated French fries, coated potato chips, potato flour or potato starch. 
     
     
         3 . The coated potato chips according to  claim 2 , wherein the coated potato chips are coated with corn starch. 
     
     
         4 . The coated French fries according to  claim 2 , wherein the coated French fries are coated with corn starch. 
     
     
         5 . The potato or potato part thereof according to  claim 1 , wherein the heating comprises frying. 
     
     
         6 . The potato or potato part thereof according to  claim 1 , wherein the enzyme is contacted with the enzyme hexose oxidate (EC 1.1.3.5) by spraying a solution or dispersion comprising said hexose oxidate (EC 1.1.3.5) onto said potato or potato part thereof. 
     
     
         7 . The potato or potato part thereof according to  claim 6 , wherein the amount of hexose oxidase in the solution or dispersion is from 1-50 unites of hexose oxidate/ml. 
     
     
         8 . The potato or potato part thereof according to  claim 1 , wherein the process further comprises contacting said potato or potato part with a catalase.