BRPI0411932A - método para redução da acrilamida em alimentos, compreendendo a redução no teor de açúcares redutores, alimentos com teor reduzido de acrilamida e artigo comercial - Google Patents

método para redução da acrilamida em alimentos, compreendendo a redução no teor de açúcares redutores, alimentos com teor reduzido de acrilamida e artigo comercial

Info

Publication number
BRPI0411932A
BRPI0411932A BRPI0411932-0A BRPI0411932A BRPI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A
Authority
BR
Brazil
Prior art keywords
reducing
acrylamide
foods
content
reduced
Prior art date
Application number
BRPI0411932-0A
Other languages
English (en)
Inventor
John Keeney Howie
Peter Yau Tak Lin
David Vincent Zyzak
Richard Gerald Schafermeyer
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Publication of BRPI0411932A publication Critical patent/BRPI0411932A/pt
Publication of BRPI0411932B1 publication Critical patent/BRPI0411932B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

"MéTODO PARA REDUçãO DA ACRILAMIDA EM ALIMENTOS, COMPREENDENDO A REDUçãO NO TEOR DE AçúCARES REDUTORES, ALIMENTOS COM TEOR REDUZIDO DE ACRILAMIDA E ARTIGO COMERCIAL". Método para a redução do teor de acrilamida em produtos alimentícios, produtos alimentícios com teor reduzido de acrilamida, e um artigo comercial. Em um aspecto, o método compreende a redução do teor de açúcar redutor em um material alimentício, antes do aquecimento final (por exemplo, cozimento) . Em outro aspecto, o método compreende a adição, ao material alimentício, de uma enzima capaz de reduzir o teor de açúcar redutor. Em ainda outro aspecto, um artigo comercial comunica ao consumidor que um produto alimentício tem teor reduzido ou baixo de acrilamida ou de açúcar redutor.
BRPI0411932-0A 2003-06-25 2004-06-14 Método para redução da acrilamida em alimentos compreendendo a redução no teor de açúcares redutores BRPI0411932B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US10/603,978 2003-06-25
US10/603,978 US6989167B2 (en) 2003-06-25 2003-06-25 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
PCT/US2004/018826 WO2005004629A1 (en) 2003-06-25 2004-06-14 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Publications (2)

Publication Number Publication Date
BRPI0411932A true BRPI0411932A (pt) 2006-08-15
BRPI0411932B1 BRPI0411932B1 (pt) 2014-07-15

Family

ID=33539849

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0411932-0A BRPI0411932B1 (pt) 2003-06-25 2004-06-14 Método para redução da acrilamida em alimentos compreendendo a redução no teor de açúcares redutores

Country Status (14)

Country Link
US (1) US6989167B2 (pt)
EP (1) EP1641353B1 (pt)
JP (1) JP2007523620A (pt)
KR (1) KR100848519B1 (pt)
CN (2) CN101485405B (pt)
AT (1) ATE447335T1 (pt)
AU (1) AU2004255163B2 (pt)
BR (1) BRPI0411932B1 (pt)
CA (1) CA2530294C (pt)
DE (1) DE602004023945D1 (pt)
DK (1) DK1641353T3 (pt)
ES (1) ES2335500T3 (pt)
NZ (1) NZ544541A (pt)
WO (1) WO2005004629A1 (pt)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
CA2509891C (en) 2002-12-19 2016-08-16 Dsm Ip Assets B.V. Novel food production process
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2005074716A1 (en) * 2004-02-06 2005-08-18 Koninklijke Coöperatie Cosun U.A. Selective withdrawal of reducing sugars during blanching
US20100034955A1 (en) * 2004-10-18 2010-02-11 Gregory Shannon Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil
US20060083832A1 (en) * 2004-10-18 2006-04-20 Gregory Shannon Reducing acrylamide in fried food
US8445048B2 (en) * 2005-05-20 2013-05-21 David Rogers Process of manufacturing rapid reconstitution root vegetable products
JP5368097B2 (ja) 2005-09-20 2013-12-18 ジェイ・アール・シンプロット・カンパニー 低アクリルアミド食品
DK2001309T3 (en) * 2006-03-21 2017-12-04 Mccain Foods Ltd COMPOSITIONS AND PROCEDURES FOR SURFACE MODIFICATION OF ROOT VEGETABLE PRODUCTS
ITPD20060332A1 (it) * 2006-09-07 2008-03-08 Univ Degli Studi Udine Processo per la rimozione di acrilammide da alimenti
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
JP2011500083A (ja) * 2007-10-25 2011-01-06 エイチ．ジェイ．ハインツ カンパニー 磨り潰し可能なポテトの製造方法
US20110104345A1 (en) * 2007-11-20 2011-05-05 Frito-Lay North America, Inc. Method of reducing acrylamide by treating a food ingredient
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US20100080872A1 (en) * 2008-10-01 2010-04-01 J. R. Simplot Company Low acrylamide french fry and preparation process
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20150366223A1 (en) 2013-01-18 2015-12-24 Vural Gokmen Acrylamide-free bakery product and the production method thereof
CN104273474A (zh) * 2014-10-31 2015-01-14 山东农业大学 一种低丙烯酰胺保健薯条及其制备方法
WO2017056096A1 (en) * 2015-10-01 2017-04-06 G. Nofar Food Agencies Ltd Dried fries
BR112019001176B1 (pt) 2016-08-09 2021-03-16 Kellogg Company método para a redução da quantidade de acrilamida em um produto alimentício cozido
JP7238388B2 (ja) * 2018-12-21 2023-03-14 味の素株式会社 サラダの製造方法
KR102264417B1 (ko) * 2020-11-27 2021-06-14 주식회사 움집감자 감자볼 제조방법 및 그에 의해 제조된 감자볼

Family Cites Families (35)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2490431A (en) 1946-07-19 1949-12-06 Research Corp Dehydrating process for starchy vegetables, fruits, and the like
US2704257A (en) 1952-10-01 1955-03-15 Process Millers Inc Method of producing corn tortilla flour
US2780552A (en) 1954-04-01 1957-02-05 Jr Miles J Willard Dehydration of cooked potato
US2759832A (en) 1954-11-15 1956-08-21 Jr James Cording Drum drying of cooked mashed potatoes
US2905559A (en) 1958-11-13 1959-09-22 Little Inc A Process for preparing a corn chip product
US3085020A (en) 1960-08-18 1963-04-09 Gen Foods Corp Method of making a french fried potato product
US3369908A (en) 1965-04-02 1968-02-20 Roberto M. Gonzalez Process for producing tortilla flour
US3690895A (en) 1969-09-05 1972-09-12 Pet Inc Process for preparing folded food chips
US3987210A (en) 1969-11-04 1976-10-19 A. E. Staley Manufacturing Company Method for producing french fried potatoes
US3998975A (en) 1970-08-07 1976-12-21 The Procter & Gamble Company Potato chip products and process for making same
US3917866A (en) 1971-06-30 1975-11-04 Procter & Gamble Decreasing the retrograded starch level and increasing the rehydration rate of dehydrated potato granules
US4210594A (en) 1977-12-08 1980-07-01 The Procter & Gamble Company Process for separating esters of fatty acids
CA2023885C (en) 1989-09-22 1996-02-27 Richard Worthington Lodge Low fat fried snack
US4985269A (en) 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
EP0468731A1 (en) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Bread improver and method of producing bread
US5075118A (en) * 1990-09-28 1991-12-24 Wm. Wrigley Jr. Company Method for making sugarless xylitol containing chewing gum
CA2055884C (en) * 1990-11-21 1999-12-21 Timothy C. Gerrish Low oil food composition and method
US5560936A (en) * 1992-10-26 1996-10-01 The United States Of America As Represented By The Department Of Health And Human Services Intrinsic inhibitors of aldose reductase
US5356646A (en) 1992-12-07 1994-10-18 Simic Glavaski Branimir Electron source cooking method
US5464642A (en) 1993-08-16 1995-11-07 The Procter & Gamble Company Process for making reduced-fat fried snacks with lighter, more expanded snack structures
US5558886A (en) 1993-10-21 1996-09-24 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Extrusion apparatus for the preparation of instant fresh corn dough or masa
AU2860795A (en) 1994-07-08 1996-02-09 Procter & Gamble Company, The Process for forming improved ripled chip-type products
EP0917431B1 (en) 1996-07-01 2002-09-18 The Procter & Gamble Company Dehydrated potato flakes
EP1024704B1 (en) 1997-10-20 2003-07-30 The Procter & Gamble Company Dough compositions made with dehydrated potato flanules
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
US6068873A (en) 1998-08-20 2000-05-30 Cargill, Incorporated Process for the production of masa flour
US6485761B1 (en) * 1999-02-24 2002-11-26 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
US20020018838A1 (en) 2000-05-27 2002-02-14 Zimmerman Stephen Paul Tortilla chips with controlled surface bubbling
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
US6528768B1 (en) 2001-10-26 2003-03-04 Branimir Simic-Glavaski Electron source for food treating apparatus and method
AU2003237576A1 (en) 2002-07-02 2004-01-23 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
AU2003276613A1 (en) * 2002-10-30 2004-05-25 Danisco A/S A method of preventing acrylamide formation in a foodstuff
US20060233930A1 (en) * 2002-11-08 2006-10-19 Bayer Cropscience Gmbh Process for reducing the acrylamide content of heat-treated foods

Also Published As

Publication number Publication date
CN101485405B (zh) 2011-10-05
DK1641353T3 (da) 2010-03-22
AU2004255163B2 (en) 2008-08-28
AU2004255163A1 (en) 2005-01-20
BRPI0411932B1 (pt) 2014-07-15
WO2005004629A1 (en) 2005-01-20
DE602004023945D1 (de) 2009-12-17
CA2530294C (en) 2011-10-18
KR100848519B1 (ko) 2008-07-25
JP2007523620A (ja) 2007-08-23
CA2530294A1 (en) 2005-01-20
ATE447335T1 (de) 2009-11-15
KR20060027815A (ko) 2006-03-28
US6989167B2 (en) 2006-01-24
CN1829450A (zh) 2006-09-06
US20040265432A1 (en) 2004-12-30
EP1641353B1 (en) 2009-11-04
ES2335500T3 (es) 2010-03-29
NZ544541A (en) 2009-02-28
EP1641353A1 (en) 2006-04-05
CN101485405A (zh) 2009-07-22

Similar Documents

Publication Publication Date Title
BRPI0411932A (pt) método para redução da acrilamida em alimentos, compreendendo a redução no teor de açúcares redutores, alimentos com teor reduzido de acrilamida e artigo comercial
HK1089055A1 (en) Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide
BR0314633A (pt) Método para a redução de acrilamida em alimentos com teor reduzido de acrilamida e artigo comrecial
DE60334483D1 (de) Verfahren zur senkung des acrylamidgehalts von lebensmitteln, lebensmittel mit niedrigem acrylamidgehalt
BR0315505A (pt) Método para redução do teor de acrilamida em grãos de café torrados, grãos de café torrados com teor reduzido de acrilamida, e artigo comercial
CY1118364T1 (el) Μεθοδοι παραγωγης προϊοντων τροφιμων τυπου σνακ και προϊοντα που παραγονται με αυτες
PL1912515T3 (pl) Nadzienie tłuszczowe albo wyrób czekoladopodobny do pieczonych produktów zbożowych
HK1095706A1 (en) High soluble fiber fermented foods
WO2006016170A3 (en) Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof
BRPI0411822A (pt) método para redução do teor de acrilamida em produtos à base de cacau, produtos à base de cacau apresentando teor reduzido de acrilamida e artigo comercial
MX2022003599A (es) Envase para productos alimenticios.
FI20020265A (fi) Elintarvike
AR022979A1 (es) Método para proveer un comestible con textura desmenuzable o suave y/o un aspecto brilloso después de tratamiento con calor y/o corte, y comestible obtenible por el método.
MY144737A (en) Modified cocoa products and process for its manufacture
WO2007133303A3 (en) Extinguisher food product and method of manufacture
ATE500749T1 (de) Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit
MX2022015565A (es) Clara de huevo bebible.
WO2005005470A3 (en) Pectin methylesterase inhibitors for the preparation of fruit juices and derivatives
RS80304A (en) Food additive
NO20051909L (no) Fremgangsmate for a redusere akrylamid i matvarer, matvarer med reduserte akrylamidnivaer og kommersiell vare
DOURADO et al. Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach
WO2004041199A3 (en) N-acetyl-d-glucosamine (nag) supplemented food products and beverages
UA91817C2 (ru) Изделие для перенесения пищевого модификатора
White Keeping it clean
TR200504952A2 (tr) Ön pişirimden geçmiş pirinç ve bulgur harmanı.

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: PRINGLES S.A.R.L. (LU)

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 15/07/2014, OBSERVADAS AS CONDICOES LEGAIS.

B25A Requested transfer of rights approved
B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A23L 1/015; A23L 1/164; A23L 1/217.

Ipc: A23L 5/20 (2016.01), A23L 7/13 (2016.01), A23L 19/

Ipc: A23L 5/20 (2016.01), A23L 7/13 (2016.01), A23L 19/