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.
