The present invention relates to a material for reducing acrylamide content in foods having the formula: (MxHy)+4(P2O7)−4: where M is a cation selected from the group consisting of monovalent cations, divalent cations, and trivalent cation; H is hydrogen, P2O7 is the pyrophosphate anion, and y is a number between 2.2-3.8; and x is a value sufficient to balance the overall charge of said compound.
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