WO2005094591A3 - Reduction of acrylamide formation in coffee-based food processing - Google Patents

Reduction of acrylamide formation in coffee-based food processing Download PDF

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Publication number
WO2005094591A3
WO2005094591A3 PCT/GB2005/001244 GB2005001244W WO2005094591A3 WO 2005094591 A3 WO2005094591 A3 WO 2005094591A3 GB 2005001244 W GB2005001244 W GB 2005001244W WO 2005094591 A3 WO2005094591 A3 WO 2005094591A3
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
reduction
food processing
based food
acrylamide formation
Prior art date
Application number
PCT/GB2005/001244
Other languages
French (fr)
Other versions
WO2005094591A2 (en
Inventor
Pernille Baardseth
Hans Blom
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
Trond Thomassen
Original Assignee
Forinnova As
Pernille Baardseth
Blom H
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
Trond Thomassen
Cockbain Julian
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Forinnova As, Pernille Baardseth, Blom H, Grethe Enersen, Grete Skrede, Erik Slinde, Thea Sundt, Trond Thomassen, Cockbain Julian filed Critical Forinnova As
Publication of WO2005094591A2 publication Critical patent/WO2005094591A2/en
Publication of WO2005094591A3 publication Critical patent/WO2005094591A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances
    • A23F5/163—Removing unwanted substances using enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.
PCT/GB2005/001244 2004-03-31 2005-03-31 Reduction of acrylamide formation in coffee-based food processing WO2005094591A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0407301.1A GB0407301D0 (en) 2004-03-31 2004-03-31 Use
GB0407301.1 2004-03-31

Publications (2)

Publication Number Publication Date
WO2005094591A2 WO2005094591A2 (en) 2005-10-13
WO2005094591A3 true WO2005094591A3 (en) 2005-12-01

Family

ID=32247602

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2005/001244 WO2005094591A2 (en) 2004-03-31 2005-03-31 Reduction of acrylamide formation in coffee-based food processing

Country Status (2)

Country Link
GB (1) GB0407301D0 (en)
WO (1) WO2005094591A2 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2544550A1 (en) * 2010-03-08 2013-01-16 Nestec S.A. Treatment of chicory
WO2011110215A1 (en) 2010-03-08 2011-09-15 Nestec S.A. Treatment of chicory
WO2011110214A1 (en) * 2010-03-08 2011-09-15 Nestec S.A. Treatment of dried chicory
MY169332A (en) * 2011-04-08 2019-03-21 Olam International Ltd Fruity flavored cocoa products and processes for producing such cocoa products
US20150250200A1 (en) 2012-09-05 2015-09-10 Vural Gokmen Instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural content and production method thereof
CN104357349B (en) * 2014-09-30 2017-12-12 江南大学 A kind of Lactobacillus plantarum that can reduce Acrylamide in Foods content and its application
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
WO2004028277A2 (en) * 2002-09-24 2004-04-08 Forinnova As Reduction of acrylamide formation in food processing
US20040109926A1 (en) * 2002-12-03 2004-06-10 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
US20040131737A1 (en) * 2002-12-26 2004-07-08 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
WO2004060078A1 (en) * 2003-01-03 2004-07-22 Mun Yhung Jung Method for the reduction of acrylamide formation
WO2004089111A1 (en) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Method for the reduction of acrylamide formation during heating of amino group-containing compounds
WO2004098313A1 (en) * 2003-05-08 2004-11-18 Helmut Ritter Acrylamide reduction in food
WO2005018339A2 (en) * 2003-08-15 2005-03-03 General Mills, Inc. Method for reducing acrylamide levels in food products and food products produced thereby

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
WO2004028277A2 (en) * 2002-09-24 2004-04-08 Forinnova As Reduction of acrylamide formation in food processing
US20040109926A1 (en) * 2002-12-03 2004-06-10 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
US20040131737A1 (en) * 2002-12-26 2004-07-08 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
WO2004060078A1 (en) * 2003-01-03 2004-07-22 Mun Yhung Jung Method for the reduction of acrylamide formation
WO2004089111A1 (en) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Method for the reduction of acrylamide formation during heating of amino group-containing compounds
WO2004098313A1 (en) * 2003-05-08 2004-11-18 Helmut Ritter Acrylamide reduction in food
WO2005018339A2 (en) * 2003-08-15 2005-03-03 General Mills, Inc. Method for reducing acrylamide levels in food products and food products produced thereby

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Note of the meeting of experts on industrial contaminants in food: Acrylamide Workshop, 20-21 October 2003", INTERNET ARTICLE, 23 February 2004 (2004-02-23), XP002329832, Retrieved from the Internet <URL:http://web.archive.org/web/20040223120354/http://europa.eu.int/comm/food/food/chemicalsafety/contaminants/acryl_guidance.pdf> [retrieved on 20050527] *
GAMA-BAUMGARTNER F ET AL: "Citric acid to reduce acrylamide formation in french fries and roasted potatoes", MITTEILUNGEN AUS DEM GEBIETE DER LEBENSMITTELUNTERSUCHUNG UND HYGIENE. TRAVAUX DE CHIMIE ALIMENTAIRE ET D'HYGIENE, BUNDESAMT FUER GESUNDHEITSWESEN, BERN, CH, vol. 95, no. 1, January 2004 (2004-01-01), pages 110 - 117, XP008046841 *
JUNG ET AL.: "A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries", JOURNAL OF FOOD SCIENCE, vol. 68, no. 4, 2003, pages 1287 - 1290, XP008047350 *
RYDBERG P ET AL: "Investigations of factors that influence the acrylamide content of heated foodstuffs", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, vol. 51, no. 24, 2003, pages 7012 - 7018, XP002291214, ISSN: 0021-8561 *

Also Published As

Publication number Publication date
GB0407301D0 (en) 2004-05-05
WO2005094591A2 (en) 2005-10-13

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