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.
