BRPI0800613A2 - mÉtodo para reduzir a formaÇço de acrilamida - Google Patents

mÉtodo para reduzir a formaÇço de acrilamida

Info

Publication number
BRPI0800613A2
BRPI0800613A2 BRPI0800613-0A BRPI0800613A BRPI0800613A2 BR PI0800613 A2 BRPI0800613 A2 BR PI0800613A2 BR PI0800613 A BRPI0800613 A BR PI0800613A BR PI0800613 A2 BRPI0800613 A2 BR PI0800613A2
Authority
BR
Brazil
Prior art keywords
acrylamide
reducing agents
potato
food
preparation
Prior art date
Application number
BRPI0800613-0A
Other languages
English (en)
Inventor
Vincent Allen Elder
John Gregory Fulcher
Henry Kin-Hang Leung
Topor Michael Grant
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 BRPI0800613A2 publication Critical patent/BRPI0800613A2/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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0042—Preserving by using additives, e.g. anti-oxidants containing nitrogen
    • C11B5/005—Amines or imines

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

MÉTODO PARA REDUZIR A FORMAÇçO DE ACRILAMIDA. A presente invenção refere-se a uma combinação de dois ou mais agentes para redução da acrilamida é acrescentada a um alimento fabricado antes do preparo para reduzir a formação da acrilamida. O produto alimentício fabricado pode ser, por exemplo, um chips de milho ou um chips de batata. Alternativamente, um alimento termicamente processado, como um pedaço de batata de uma batata cortada, pode ser colocada em contato com uma solução possuindo dois ou mais agentes para redução da acrilamida antes do preparo. Os agentes para redução da acrilamida podem incluir asparaginase, cátions divalentes e trivalentes, e vários aminoácidos e tióis livres. Os agentes para redução da acrilamida podem ser acrescentados du- rante a moagem, a mistura seca, a mistura úmida, ou outros métodos de mistura, para que os agentes estejam presentes em todas as partes do produto alimentício.
BRPI0800613-0A 2007-01-18 2008-01-17 mÉtodo para reduzir a formaÇço de acrilamida BRPI0800613A2 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/624,496 US20070141225A1 (en) 2002-09-19 2007-01-18 Method for Reducing Acrylamide Formation

Publications (1)

Publication Number Publication Date
BRPI0800613A2 true BRPI0800613A2 (pt) 2008-12-16

Family

ID=39165938

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0800613-0A BRPI0800613A2 (pt) 2007-01-18 2008-01-17 mÉtodo para reduzir a formaÇço de acrilamida

Country Status (7)

Country Link
US (1) US20070141225A1 (pt)
AU (2) AU2008200232B2 (pt)
BR (1) BRPI0800613A2 (pt)
GB (1) GB2445867B (pt)
MX (1) MX2008000904A (pt)
RU (1) RU2390259C2 (pt)
ZA (1) ZA200800518B (pt)

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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
BRPI0709063B1 (pt) * 2006-03-21 2018-01-16 Mccain Foods Limited Método para modificar um produto vegetal de raiz e composição para uso na redução de formação de acrilamida no referido produto
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
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CN105076916B (zh) * 2014-05-22 2021-05-11 杭州凝竹生物科技有限公司 一种食品添加剂组合物及其应用
EP3197291A1 (en) 2014-07-04 2017-08-02 West Systems S.r.l Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN106443028B (zh) * 2016-08-02 2018-07-27 上海海洋大学 一种同时测定贝类中谷胱甘肽和游离氨基酸的方法
AU2017311199B2 (en) 2016-08-09 2021-03-11 Kellanova Cooked food product having reduced acrylamide level
CN108175062A (zh) * 2017-12-27 2018-06-19 安徽盼盼食品有限公司 一种美味健康薯片的制作方法
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CN111334265A (zh) * 2020-04-13 2020-06-26 西南石油大学 一种粘土矿物纳米水凝胶封堵剂及水基钻井液
CN113598209B (zh) * 2021-08-08 2024-04-02 浙江省农业科学院 降低烘焙食品中丙烯酰胺含量法及所用食品添加剂组合物

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AU2008200232A1 (en) 2008-08-07
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RU2008100305A (ru) 2009-07-20
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AU2010100599A4 (en) 2010-07-15

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