AR050473A1 - Metodo para reducir la cantidad de acrilamida y producto - Google Patents

Metodo para reducir la cantidad de acrilamida y producto

Info

Publication number
AR050473A1
AR050473A1 ARP050103571A ARP050103571A AR050473A1 AR 050473 A1 AR050473 A1 AR 050473A1 AR P050103571 A ARP050103571 A AR P050103571A AR P050103571 A ARP050103571 A AR P050103571A AR 050473 A1 AR050473 A1 AR 050473A1
Authority
AR
Argentina
Prior art keywords
agents
acrylamide
product
reduce
combination
Prior art date
Application number
ARP050103571A
Other languages
English (en)
Inventor
Vincent Allen Elder
John Gregory Fulcher
Henry Kin-Hang Leung
Michael Grant Topor
Original Assignee
Frito Lay North America Inc
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 Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of AR050473A1 publication Critical patent/AR050473A1/es

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Una combinacion de dos o más agentes es agregada a un comestible fabricado antes de ser cocinado para así reducir la formacion de acrilamida. El producto comestible fabricado puede ser un chip de maíz o papa. Los agentes pueden incluir cualquier cation divalente o trivalente o combinacion de dichos cationes, un ácido, o un aminoácido. Los agentes pueden ser agregados durante el mezclado en seco, mezclado humedo, u otra operacion de agregar/mezclar, para que los agentes estén presentes en todo el producto comestible. En una version preferida, cationes de calcio son usados conjuntamente con ácido fosforico, ácido cítrico y/o cisteína. La combinacion de los agentes puede ser ajustada para reducir la formacion de acrilamida en el producto terminado al nivel deseado mientras que mínimamente afecte la calidad y características del producto final.
ARP050103571A 2004-08-30 2005-08-26 Metodo para reducir la cantidad de acrilamida y producto AR050473A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/929,922 US20050064084A1 (en) 2002-09-19 2004-08-30 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
AR050473A1 true AR050473A1 (es) 2006-11-01

Family

ID=36000552

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP050103571A AR050473A1 (es) 2004-08-30 2005-08-26 Metodo para reducir la cantidad de acrilamida y producto

Country Status (15)

Country Link
US (1) US20050064084A1 (es)
EP (1) EP1786277A4 (es)
JP (1) JP2008511325A (es)
KR (1) KR100865013B1 (es)
CN (1) CN101052317B (es)
AR (1) AR050473A1 (es)
AU (1) AU2005280231B2 (es)
BR (1) BRPI0515117A (es)
CA (1) CA2578038C (es)
EG (1) EG24795A (es)
MX (1) MX2007002163A (es)
RU (1) RU2354146C2 (es)
TW (1) TWI306018B (es)
WO (1) WO2006026280A2 (es)
ZA (1) ZA200701586B (es)

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CN1260355C (zh) * 2004-05-09 2006-06-21 沈阳五爱康田生物制品有限责任公司 以玉米为原料制备超氧化物歧化酶复合酶的工业化生产方法及其萌芽专用装置

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EP1786277A4 (en) 2011-11-30
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AU2005280231B2 (en) 2009-08-27
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BRPI0515117A (pt) 2008-07-01
EP1786277A2 (en) 2007-05-23
CA2578038C (en) 2011-12-06
CN101052317B (zh) 2011-02-02
KR100865013B1 (ko) 2008-10-23
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AU2005280231A1 (en) 2006-03-09
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US20050064084A1 (en) 2005-03-24
WO2006026280A8 (en) 2007-06-07
CA2578038A1 (en) 2006-03-09
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