BRPI0408036A - método para a redução da formação de acrilamida em alimentos processados termicamente, petisco de batata, método para seu preparo - Google Patents

método para a redução da formação de acrilamida em alimentos processados termicamente, petisco de batata, método para seu preparo

Info

Publication number
BRPI0408036A
BRPI0408036A BRPI0408036-0A BRPI0408036A BRPI0408036A BR PI0408036 A BRPI0408036 A BR PI0408036A BR PI0408036 A BRPI0408036 A BR PI0408036A BR PI0408036 A BRPI0408036 A BR PI0408036A
Authority
BR
Brazil
Prior art keywords
preparation
acrylamide formation
thermally processed
potato snack
processed foods
Prior art date
Application number
BRPI0408036-0A
Other languages
English (en)
Inventor
Vincent Allen Elder
John Gregory Fulcher
Michael Grant Topor
Henry Kin-Hang Leung
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 BRPI0408036A publication Critical patent/BRPI0408036A/pt

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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

"MéTODO PARA A REDUçãO DA FORMAçãO DE ACRILAMIDA EM ALIMENTOS PROCESSADOS TERMICAMENTE, PETISCO DE BATATA, MéTODO PARA SEU PREPARO". Em alimentos fabricados processados termicamente a adição de um elemento de um grupo selecionado de cátions bivalentes ou trivalentes à receita para o alimento inibe a formação de acrilamida durante o processamento térmico. O cátion pode ser oriundo do grupo que inclui sais de cálcio, magnésio, cobre, alumínio e ferro.
BRPI0408036-0A 2003-02-21 2004-02-06 método para a redução da formação de acrilamida em alimentos processados termicamente, petisco de batata, método para seu preparo BRPI0408036A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/372,154 US20040058045A1 (en) 2002-09-19 2003-02-21 Method for reducing acrylamide formation in thermally processed foods
PCT/US2004/003448 WO2004075657A2 (en) 2003-02-21 2004-02-06 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
BRPI0408036A true BRPI0408036A (pt) 2006-06-06

Family

ID=32926211

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0408036-0A BRPI0408036A (pt) 2003-02-21 2004-02-06 método para a redução da formação de acrilamida em alimentos processados termicamente, petisco de batata, método para seu preparo

Country Status (20)

Country Link
US (1) US20040058045A1 (pt)
EP (2) EP1603411B1 (pt)
JP (1) JP2006513730A (pt)
KR (1) KR100745302B1 (pt)
CN (1) CN1753624B (pt)
AR (1) AR043235A1 (pt)
AT (1) ATE383085T1 (pt)
AU (1) AU2004216282B2 (pt)
BR (1) BRPI0408036A (pt)
CA (1) CA2516461C (pt)
CO (1) CO5611071A2 (pt)
DE (1) DE602004011196T2 (pt)
EG (1) EG24321A (pt)
ES (1) ES2298721T3 (pt)
MX (1) MXPA05008836A (pt)
PT (1) PT1603411E (pt)
RU (1) RU2323598C2 (pt)
TW (1) TWI238046B (pt)
WO (1) WO2004075657A2 (pt)
ZA (1) ZA200506673B (pt)

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US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
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US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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US7189422B2 (en) * 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
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US7393903B2 (en) * 2004-08-04 2008-07-01 Guerry Grune Devices and methods for the rapid, reliable detection and determination of acrylamide concentration in food substances and prevention of acrylamide formation in the same
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WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN105851974A (zh) * 2016-04-12 2016-08-17 湖南农业大学 一种使富含淀粉的热加工食品增色并降低丙烯酰胺含量的方法
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EP3597647A1 (en) 2017-03-16 2020-01-22 The Kitasato Institute Novel pochoniolide compound and use thereof

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Also Published As

Publication number Publication date
EP1810578A3 (en) 2008-04-02
WO2004075657A3 (en) 2004-11-11
RU2005129989A (ru) 2006-05-27
CN1753624B (zh) 2010-05-12
RU2323598C2 (ru) 2008-05-10
EG24321A (en) 2009-01-21
DE602004011196T2 (de) 2009-01-02
ZA200506673B (en) 2006-05-31
AR043235A1 (es) 2005-07-20
ES2298721T3 (es) 2008-05-16
ATE383085T1 (de) 2008-01-15
US20040058045A1 (en) 2004-03-25
TWI238046B (en) 2005-08-21
CA2516461A1 (en) 2004-09-10
EP1603411A4 (en) 2006-04-05
EP1603411A2 (en) 2005-12-14
TW200415999A (en) 2004-09-01
DE602004011196D1 (de) 2008-02-21
CO5611071A2 (es) 2006-02-28
JP2006513730A (ja) 2006-04-27
PT1603411E (pt) 2008-03-27
WO2004075657B1 (en) 2005-02-17
AU2004216282A1 (en) 2004-09-10
KR20050107441A (ko) 2005-11-11
MXPA05008836A (es) 2006-02-17
WO2004075657A2 (en) 2004-09-10
CN1753624A (zh) 2006-03-29
EP1603411B1 (en) 2008-01-09
AU2004216282B2 (en) 2008-08-21
KR100745302B1 (ko) 2007-08-01
CA2516461C (en) 2011-06-14
EP1810578A2 (en) 2007-07-25

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