Patent Application
20130034628
1. Technical Field
The present invention relates to a method for reducing the amount of acrylamide in the production of molasses and permits the production of molasses having significantly reduced levels of acrylamide. The invention more specifically relates to adding the enzyme aspraginase to the molasses fraction during the molasses making process at a stage that optimizes the effectiveness and efficiency of the added asparaginase.
2. Description of Related Art
The chemical acrylamide has long been used in its polymer form in industrial applications for water treatment, enhanced oil recovery, papermaking, flocculants, thickeners, ore processing and permanent press fabrics. Acrylamide participates as a white crystalline solid, is odorless, and is highly soluble in water (2155 g/L at 30° C.). Synonyms for acrylamide include 2-propenamide, ethylene carboxamide, acrylic acid amide, vinyl amide, and propenoic acid amide. Acrylamide has a molecular mass of 71.08, a melting point of 84.5° C., and a boiling point of 125° C. at 25 mmHg.
In very recent times, a wide variety of foods have tested positive for the presence of acrylamide monomer. Acrylamide has especially been found primarily in carbohydrate food products that have been heated or processed at high temperatures. Examples of foods that have tested positive for acrylamide include coffee, cereals, cookies, potato chips, crackers, french-fried potatoes, breads and rolls, and fried breaded meats. In general, relatively low contents of acrylamide have been found in heated protein-rich foods, while relatively high contents of acrylamide have been found in carbohydrate-rich foods, compared to non-detectable levels in unheated and boiled foods. Reported levels of acrylamide found in various similarly processed foods include a range of 330-2,300 (μg/kg) in potato chips, a range of 300-1100 (μg/kg) in french fries, a range 120-180 (μg/kg) in corn chips, and levels ranging from not detectable up to 1400 (μg/kg) in various breakfast cereals.
Acrylamide has not been determined to be detrimental to humans, but its presence in food products, especially at elevated levels, is undesirable. Therefore, it would be desirable to develop one or more methods of reducing the level of acrylamide in the end product of heated or thermally processed foods. Ideally, such a process should substantially reduce or eliminate the acrylamide in the end product without adversely affecting the quality and characteristics of the end product. Further, the method should be easy to implement and, preferably, add little or no cost to the overall process.
In the inventive process of the instant application, asparaginase is added to the sugar cane juice during the molasses making process or the sugar refining process at a point of maximum efficiency and effectiveness for the added asparaginase. The added asparaginase reduces the acrylamide formation in molasses and sugar to a desired level while minimally affecting the quality and characteristics of the end product.
The novel features believed characteristic of the invention are set forth in the appended claims. The invention itself, however, as well as a preferred mode of use, further objectives and advantages thereof, will be best understood by reference to the following detailed description of illustrative embodiments when read in conjunction with the accompanying drawings, wherein:
It is presently believed that acrylamide is formed from the presence of amino acids and reducing sugars. For example, it is believed that a reaction between free asparagine, an amino acid commonly found in raw vegetables, and free reducing sugars accounts for the majority of acrylamide found in fried food products.
The formation of acrylamide from amino acids other than asparagine is possible, but it has not yet been confirmed to any degree of certainty. For example, some acrylamide formation has been reported from testing glutamine, methionine, cysteine, and aspartic acid as precursors. These findings are difficult to confirm, however, due to potential asparagine impurities in stock amino acids. Nonetheless, asparagine has been identified as the amino acid precursor most responsible for the formation of acrylamide.
Since acrylamide in foods is a recently discovered phenomenon, its exact mechanism of formation has not been confirmed. However, it is now believed that the most likely route for acrylamide formation involves a Maillard reaction. The Maillard reactions have long been recognized in food chemistry as one of the most important chemical reactions in food processing and can affect flavor, color, and the nutritional value of the food. The Maillard reactions require heat, moisture, reducing sugars, and amino acids.
The Maillard reactions involve a series of complex reactions with numerous intermediates, but can be generally described as involving three steps. The first step of the Maillard reactions involve the combination of a free amino group (from free amino acids and/or proteins) with a reducing sugar (such as glucose) to form Amadori or Heyns rearrangement products. The second step involves degradation of the Amadori or Heyns rearrangement products via different alternative routes involving deoxyosones, fission, or Strecker degradation. A complex series of reactions—including dehydration, elimination, cyclization, fission, and fragmentation—results in a pool of flavor intermediates and flavor compounds. The third step of the Maillard reactions is characterized by the formation of brown nitrogenous polymers and co-polymers.
Again, asparagine is one of the amino acids that is believed to participate in the Maillard reactions, and is also believed to be a precursor in the formation of acrylamide. The enzyme asparaginase breaks asparagine down into aspartic acid and ammonia. Asparaginase, when added to food products that contain asparagine, has been found to decrease the amount of acrylamide formed because the reaction of asparaginase with asparagine can be initiated before the Maillard reaction takes place during food processing. However, Applicants have found that the addition of asparaginase to molasses during its production should take into account several important factors to ensure the asparaginase is both efficient and effective in reducing the amount of acrylamide formed.
The juice is then clarified 104 (filtered) and subjected to a number of evaporation/reduction steps 106 that boil the juice and concentrate it into a syrup. In the clarification step 104, juice is heated to about 95° C. to 100° C., and lime (or other food grade base) is added to raise the pH to about 6.5 to 7.5. The lime, colloidal and suspended solids, mud and bagasse particles settle out, resulting in a light colored, translucent solution. The evaporation step heats the resulting solution to temperatures above the boiling point of water, and produces a syrup of about 60-70 Brix. After a number of evaporation steps, sugar begins to crystallize in the syrup. The number of steps performed depends on a number of factors, including the temperature and pressure of the unit operations, and the moisture content of the sugar cane juice. The raw sugar crystals 110 are separated from the syrup in a vacuum crystallization step 108, and the remaining syrup is one variety of molasses 112. The crystallization step 108 is conducted under vacuum to enable lower temperatures to be used, which minimizes sucrose degradation.
The final step in sugar refining is a vacuum crystallization step 208. This is typically a four stage process where the sugar mixture is mechanically stirred and boiled at low pressure and low temperature to reduce sucrose degradation. The output of this vacuum crystallization step is a refined sugar stream 210 and a molasses stream 212 which are lighter in color than the sugar and molasses output from the process depicted in
The sugary plant material used to make the starting juice typically contains asparagine and reducing sugars, which means it has the potential to form acrylamide when heated. In fact, Applicants have measured commercially available molasses and found that some molasses does contain a significant amount of acrylamide.
Commercially available molasses is sold in varieties of different color, ranging from light golden molasses to dark brown molasses, which is referred to in the United States colloquially as blackstrap molasses. The molasses produced by the process in
Applicants have also determined that acrylamide can be formed during the sugar refining process depicted in
Asparaginase could theoretically be added at any stage during the molasses making process of
Applicants have measured the level of asparagine and acrylamide in several commercially available sugar and molasses products. Four different types of brown (unrefined) sugar (turbinado, demerara, raw and muscovado) showed asparagine levels, on a dry basis, ranging from 11.38 ppm to 2,169.39 ppm, and acrylamide levels ranging from 12.41 ppb to 1,561.10 ppb. White (refined) sugar contained 1.9 ppm asparagine on a dry basis, and undetectable levels of acrylamide.
Molasses products varying from light color to dark color were obtained from two different manufacturers, and analyzed for asparagine and acrylamide content. The results are shown in the following tables.
As can be seen therein, darker molasses generally has a higher level of acrylamide. However, the asparagine content is also generally higher in darker molasses, except for the darkest available molasses, which has very little asparagine. Applicants herein theorize that in the darkest molasses, the acrylamide reaction has reached a tipping point and has begun rapidly consuming asparagine to produce acrylamide.
A sample of sugar cane juice was also measured for acrylamide and asparagine content, and was found to contain undetectable levels of acrylamide, and 23.26 ppm asparagine on a dry basis. A sample of sugar cane syrup, which is sugar cane juice that has been heated once to reduce it to a syrup, was found to contain about 122.62 ppb acrylamide, and 30.54 ppm asparagine.
From the foregoing information, it can be seen that molasses and unrefined sugar exit the molasses making process of
In one embodiment of the present invention, asparaginase is added to the sugar cane juice after the clarification step 104 but before the evaporation step 106. In other words, asparaginase is added to the sugar cane juice immediately preceding the evaporation step. At this point, the sugar cane juice is at maximum concentration prior to being heated to a temperature above which the asparaginase becomes ineffective. Therefore, the least amount of asparaginase will be required to inactivate the asparagine, thereby efficiently and effectively reducing formation of acrylamide.
Because the raw sugar and molasses that exit the process depicted in
Applicants herein have treated three separate solutions of blackstrap molasses, turbinado sugar, and raw cane sugar, respectively, with asparaginase, and measured the asparagine content over time. Asparaginase was added to these solutions at 1 enzyme units (U) asparaginase per gram (g) of sugar material, on a wet basis (U/g). The asparaginase was added at room temperature and at pH ranging from 5.5 for blackstrap molasses to 6.8 for the raw cane sugar. Applicants found that the asparaginase reduced asparagine content in all three solutions to about 85% to 90% of the maximum reduction in asparagine after about 5 to 10 minutes of contact time, even though the three solutions started with 20, 100 and 175 ppm asparagine at the beginning of the test. Furthermore, after about 100 minutes of contact time, all three solutions were reduced to between 5 and 10 ppm asparagine. Thus, a relatively short contact time is needed when asparaginase is added a 1 U/g to inactivate the most of the asparagine present in sugar and molasses products, and a longer contact time (greater than about 90 minutes) will inactivate substantially all of the asparagine present.
Applicants have found that adding asparaginase at levels below about 0.1 U/g was not effective at reducing acrylamide formation in the sugar refining processes. At a minimum, at least 0.25 U/g asparaginase must be added to effectively reduce acrylamide formation, with the understanding that lower concentrations of asparaginase will require longer contact times than when higher concentrations of asparaginase are added. Longer contact times increase the cost of the process and risk denaturing the enzyme before it has had a chance to work. Applicants have also found that when asparaginase is added at 1000 U/g, asparagine is reduced to about the same level as when 1 U/g is added, except that 1000 U/g reduced the asparagine levels more quickly. In a commercially practicable and efficient process, asparagine should be added at levels between about 1 U/g and 4 U/g. At these levels, asparagine is reduced to acceptable levels in a reasonable period of time.
In one embodiment, asparaginase is added to the molasses making process of
In another embodiment, asparaginase is added during the sugar refining process of
The embodiments of the invention described above can be used individually, but can also be used in combination with each other or other methods of reducing acrylamide. The combination of embodiments can be utilized to further drive down the incidence of acrylamide in molasses from that attainable by single embodiments, or the combinations can be utilized to attain a low level of acrylamide without undue alterations in the taste and texture of the molasses.
While the invention has been particularly shown and described with reference to several embodiments, it will be understood by those skilled in the art that various other approaches to the reduction of acrylamide in thermally processed foods by use of asparaginase may be made without departing from the spirit and scope of this invention.
