BRPI0515117A - método para redução de formação de acrilamida em alimentos termicamente processados - Google Patents
método para redução de formação de acrilamida em alimentos termicamente processadosInfo
- Publication number
- BRPI0515117A BRPI0515117A BRPI0515117-1A BRPI0515117A BRPI0515117A BR PI0515117 A BRPI0515117 A BR PI0515117A BR PI0515117 A BRPI0515117 A BR PI0515117A BR PI0515117 A BRPI0515117 A BR PI0515117A
- Authority
- BR
- Brazil
- Prior art keywords
- agents
- acrylamide formation
- processed foods
- acid
- mixing
- Prior art date
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title abstract 4
- 230000015572 biosynthetic process Effects 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 235000021067 refined food Nutrition 0.000 title abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 235000013305 food Nutrition 0.000 abstract 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
- 150000001768 cations Chemical class 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- -1 Calcium cations Chemical class 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000018417 cysteine Nutrition 0.000 abstract 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 abstract 1
- 238000007580 dry-mixing Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
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
MéTODO PARA REDUçãO DE FORMAçãO DE ACRILAMIDA EM ALIMENTOS TERMICAMENTE PROCESSADOS. Uma combinação de dois ou mais agentes é adicionada a um alimento fabricado antes de cozinhá-lo a fim de reduzir a formação de acrilamida. O produto alimentício fabricado pode ser um salgadinho ou uma batata frita. Os agentes podem incluir qualquer um de um cátion divalente ou trivalente ou combinação de tais cátions, um ácido ou um aminoácido. Os agentes podem ser adicionados durante a moagem, mistura a seco, mistura a úmido, ou outra mistura, de modo que os agentes estão presentes em todo o produto alimentício. Em modalidades preferidas. cátions de cálcio são usados em conjunto com ácido fosfórico, ácido cítrico e/ou cisteína. As combinações de agentes podem ser ajustadas a fim de reduzir a formação de acrilamida no produto acabado para um nível desejado enquanto afetando minimamente a qualidade e características do produto final.
Applications Claiming Priority (2)
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 |
PCT/US2005/030032 WO2006026280A2 (en) | 2004-08-30 | 2005-08-23 | Method for reducing acrylamide formation in thermally processed foods |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0515117A true BRPI0515117A (pt) | 2008-07-01 |
Family
ID=36000552
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0515117-1A BRPI0515117A (pt) | 2004-08-30 | 2005-08-23 | método para redução de formação de acrilamida em alimentos termicamente processados |
Country Status (15)
Country | Link |
---|---|
US (1) | US20050064084A1 (pt) |
EP (1) | EP1786277A4 (pt) |
JP (1) | JP2008511325A (pt) |
KR (1) | KR100865013B1 (pt) |
CN (1) | CN101052317B (pt) |
AR (1) | AR050473A1 (pt) |
AU (1) | AU2005280231B2 (pt) |
BR (1) | BRPI0515117A (pt) |
CA (1) | CA2578038C (pt) |
EG (1) | EG24795A (pt) |
MX (1) | MX2007002163A (pt) |
RU (1) | RU2354146C2 (pt) |
TW (1) | TWI306018B (pt) |
WO (1) | WO2006026280A2 (pt) |
ZA (1) | ZA200701586B (pt) |
Families Citing this family (18)
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US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US20060240174A1 (en) * | 2003-01-03 | 2006-10-26 | Jung Mun Y | Method for the reduction of acrylamide formation |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
JP2008520213A (ja) * | 2004-11-17 | 2008-06-19 | ノボザイムス アクティーゼルスカブ | アクリルアミドを低めるための方法 |
WO2007073613A1 (fr) * | 2005-12-26 | 2007-07-05 | Yi Chen | Procede de preparation de nouveau biscuit sante |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
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 |
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 |
ES2376117B1 (es) * | 2009-07-28 | 2013-02-14 | Leng-D'or, S.A. | Procedimiento para reducir la formación de acrilamida en alimentos obtenidos a partir de pellets vegetales. |
EP2884852B1 (en) | 2012-08-17 | 2019-05-15 | Novozymes A/S | Thermostable asparaginase variants and polynucleotides encoding same |
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 |
JP2019129757A (ja) * | 2018-01-31 | 2019-08-08 | 焼津水産化学工業株式会社 | アクリルアミド低減剤及びその利用 |
WO2023194718A1 (en) * | 2022-04-04 | 2023-10-12 | Tate & Lyle Technology Limited | Sweetener composition, method for reducing browning, and food product |
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-
2004
- 2004-08-30 US US10/929,922 patent/US20050064084A1/en not_active Abandoned
-
2005
- 2005-08-23 MX MX2007002163A patent/MX2007002163A/es unknown
- 2005-08-23 BR BRPI0515117-1A patent/BRPI0515117A/pt not_active Application Discontinuation
- 2005-08-23 RU RU2007108095/13A patent/RU2354146C2/ru not_active IP Right Cessation
- 2005-08-23 CN CN2005800375730A patent/CN101052317B/zh not_active Expired - Fee Related
- 2005-08-23 JP JP2007530065A patent/JP2008511325A/ja active Pending
- 2005-08-23 EP EP05789242A patent/EP1786277A4/en not_active Withdrawn
- 2005-08-23 WO PCT/US2005/030032 patent/WO2006026280A2/en active Search and Examination
- 2005-08-23 KR KR1020077007283A patent/KR100865013B1/ko not_active IP Right Cessation
- 2005-08-23 AU AU2005280231A patent/AU2005280231B2/en not_active Ceased
- 2005-08-23 CA CA2578038A patent/CA2578038C/en active Active
- 2005-08-26 AR ARP050103571A patent/AR050473A1/es unknown
- 2005-08-29 TW TW094129543A patent/TWI306018B/zh not_active IP Right Cessation
-
2007
- 2007-02-22 ZA ZA200701586A patent/ZA200701586B/xx unknown
- 2007-12-27 EG EGNA2007000230 patent/EG24795A/xx active
Also Published As
Publication number | Publication date |
---|---|
RU2354146C2 (ru) | 2009-05-10 |
CN101052317B (zh) | 2011-02-02 |
WO2006026280A8 (en) | 2007-06-07 |
RU2007108095A (ru) | 2008-10-10 |
EG24795A (en) | 2010-09-14 |
KR20070068352A (ko) | 2007-06-29 |
EP1786277A4 (en) | 2011-11-30 |
KR100865013B1 (ko) | 2008-10-23 |
EP1786277A2 (en) | 2007-05-23 |
TW200616556A (en) | 2006-06-01 |
WO2006026280A3 (en) | 2007-01-18 |
TWI306018B (en) | 2009-02-11 |
CA2578038C (en) | 2011-12-06 |
WO2006026280A2 (en) | 2006-03-09 |
JP2008511325A (ja) | 2008-04-17 |
AR050473A1 (es) | 2006-11-01 |
US20050064084A1 (en) | 2005-03-24 |
AU2005280231B2 (en) | 2009-08-27 |
CA2578038A1 (en) | 2006-03-09 |
CN101052317A (zh) | 2007-10-10 |
ZA200701586B (en) | 2008-08-27 |
AU2005280231A1 (en) | 2006-03-09 |
MX2007002163A (es) | 2007-05-08 |
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