CO5611071A2 - Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente - Google Patents
Metodo para reducir la formacion de acrilamida en alimentos procesados termicamenteInfo
- Publication number
- CO5611071A2 CO5611071A2 CO05091264A CO05091264A CO5611071A2 CO 5611071 A2 CO5611071 A2 CO 5611071A2 CO 05091264 A CO05091264 A CO 05091264A CO 05091264 A CO05091264 A CO 05091264A CO 5611071 A2 CO5611071 A2 CO 5611071A2
- Authority
- CO
- Colombia
- Prior art keywords
- cation
- acrylamide
- reduce
- potato
- level
- Prior art date
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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (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
1.- Un método para disminuir el nivel de acrilamida producida por el procesamiento térmico de un pasabocas de papa fabricado a partir de una masa que contiene un material a base de almidón con asparagina libre, en donde dicho método consta de los pasos de:a) añadir un catión con una valencia mínima de 2, a dicha masa; yb) procesamiento térmico de dicha masa para producir un pasabocas de papa;En donde dicho catión se añade en cantidad suficiente como para reducir el nivel final de acrilamida en dicho pasabocas de papa a un nivel que es inferior al que se hubiera obtenido si no se hubiera añadido el catión en el paso a).2.- El método de la Afirmación 1, en donde dicho paso de adición a) incorpora una cantidad de dicho catión suficiente para reducir el nivel final de acrilamida en dicho pasabocas de papa en al menos 20%.3.- El método de la Afirmación 1, en donde dicho paso de adición a) incorpora una cantidad de dicho catión suficiente para reducir el nivel final de acrilamida en dicho pasabocas de papa en al menos 35%.4.- El método de la Afirmación 1, en donde dicho paso de adición a) incorpora una cantidad de dicho catión suficiente para reducir el nivel final de acrilamida en dicho pasabocas de papa en aproximadamente 50%.
Applications Claiming Priority (1)
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 |
Publications (1)
Publication Number | Publication Date |
---|---|
CO5611071A2 true CO5611071A2 (es) | 2006-02-28 |
Family
ID=32926211
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CO05091264A CO5611071A2 (es) | 2003-02-21 | 2005-09-09 | Metodo para reducir la formacion de acrilamida en alimentos procesados termicamente |
Country Status (20)
Country | Link |
---|---|
US (1) | US20040058045A1 (es) |
EP (2) | EP1810578A3 (es) |
JP (1) | JP2006513730A (es) |
KR (1) | KR100745302B1 (es) |
CN (1) | CN1753624B (es) |
AR (1) | AR043235A1 (es) |
AT (1) | ATE383085T1 (es) |
AU (1) | AU2004216282B2 (es) |
BR (1) | BRPI0408036A (es) |
CA (1) | CA2516461C (es) |
CO (1) | CO5611071A2 (es) |
DE (1) | DE602004011196T2 (es) |
EG (1) | EG24321A (es) |
ES (1) | ES2298721T3 (es) |
MX (1) | MXPA05008836A (es) |
PT (1) | PT1603411E (es) |
RU (1) | RU2323598C2 (es) |
TW (1) | TWI238046B (es) |
WO (1) | WO2004075657A2 (es) |
ZA (1) | ZA200506673B (es) |
Families Citing this family (26)
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US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | 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 |
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 |
US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
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 |
US20050079254A1 (en) * | 2003-10-10 | 2005-04-14 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
GB0407301D0 (en) * | 2004-03-31 | 2004-05-05 | Forinnova As | Use |
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 |
CN101299927A (zh) * | 2005-11-01 | 2008-11-05 | 普罗蒂厄斯工业有限公司 | 降低熟食中的丙烯酰胺的方法 |
WO2007073613A1 (fr) * | 2005-12-26 | 2007-07-05 | Yi Chen | Procede de preparation de nouveau biscuit sante |
US20070212450A1 (en) * | 2006-03-13 | 2007-09-13 | Purac Biochem B.V. | Food product comprising a mixture of calcium salts or a calcium double salt |
EP1834527A1 (en) * | 2006-03-13 | 2007-09-19 | Purac Biochem BV | Food product comprising a mixture of calcium salts or a calcium double salt |
EP1900289A1 (en) * | 2006-09-18 | 2008-03-19 | Kraft Foods R & D, Inc. Zweigniederlassung München | Low fat potato chips and method for their production |
CA2780059C (en) | 2009-11-06 | 2021-03-09 | Edatanetworks Inc. | Method, system, and computer program for attracting local and regional businesses to an automated cause marketing environment |
BR112012012653A2 (pt) * | 2009-11-25 | 2015-09-15 | Basf Se | processo para a produção de produtos de panificação, mistura, e, usos de uma mistura, e de sulfitos e/ou dissulfitos. |
EP2544552B1 (en) * | 2010-03-08 | 2014-04-23 | Nestec S.A. | Treatment of chicory |
EP2544550A1 (en) * | 2010-03-08 | 2013-01-16 | Nestec S.A. | Treatment of chicory |
WO2011110214A1 (en) * | 2010-03-08 | 2011-09-15 | Nestec S.A. | Treatment of dried chicory |
US20130064964A1 (en) * | 2011-02-16 | 2013-03-14 | Innophos, Inc. | Monobasic pyrophosphate materials for reducing acrylamide content in food |
CN102428988B (zh) * | 2011-11-11 | 2013-03-13 | 河南工业大学 | 减少面包中丙烯酰胺生成量的生产方法 |
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 |
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 |
JP2018102631A (ja) * | 2016-12-27 | 2018-07-05 | レイクR&D株式会社 | 内視鏡用注射具 |
WO2018169055A1 (ja) | 2017-03-16 | 2018-09-20 | 学校法人北里研究所 | 新規ポコニオライド化合物及びその使用 |
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US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
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JP2004208682A (ja) * | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化した即席油揚げ麺 |
EP1419702A1 (en) * | 2002-11-15 | 2004-05-19 | Vico S.A. | Method for preventing acrylamide formation during heat-treatment of food |
EP1419703A1 (en) * | 2002-11-15 | 2004-05-19 | Vico S.A. | Method for preventing acrylamide formation during heat-treatment of food |
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-
2003
- 2003-02-21 US US10/372,154 patent/US20040058045A1/en not_active Abandoned
-
2004
- 2004-02-06 BR BRPI0408036-0A patent/BRPI0408036A/pt not_active IP Right Cessation
- 2004-02-06 CN CN2004800048556A patent/CN1753624B/zh not_active Expired - Fee Related
- 2004-02-06 CA CA2516461A patent/CA2516461C/en not_active Expired - Fee Related
- 2004-02-06 EP EP07075309A patent/EP1810578A3/en not_active Withdrawn
- 2004-02-06 JP JP2005518876A patent/JP2006513730A/ja active Pending
- 2004-02-06 AU AU2004216282A patent/AU2004216282B2/en not_active Ceased
- 2004-02-06 EP EP04709042A patent/EP1603411B1/en not_active Expired - Lifetime
- 2004-02-06 PT PT04709042T patent/PT1603411E/pt unknown
- 2004-02-06 ES ES04709042T patent/ES2298721T3/es not_active Expired - Lifetime
- 2004-02-06 WO PCT/US2004/003448 patent/WO2004075657A2/en active IP Right Grant
- 2004-02-06 KR KR1020057015473A patent/KR100745302B1/ko not_active IP Right Cessation
- 2004-02-06 DE DE602004011196T patent/DE602004011196T2/de not_active Expired - Lifetime
- 2004-02-06 MX MXPA05008836A patent/MXPA05008836A/es active IP Right Grant
- 2004-02-06 AT AT04709042T patent/ATE383085T1/de not_active IP Right Cessation
- 2004-02-06 RU RU2005129989/13A patent/RU2323598C2/ru not_active IP Right Cessation
- 2004-02-19 TW TW093104119A patent/TWI238046B/zh not_active IP Right Cessation
- 2004-02-20 AR ARP040100523A patent/AR043235A1/es active IP Right Grant
-
2005
- 2005-08-19 ZA ZA200506673A patent/ZA200506673B/en unknown
- 2005-08-20 EG EGNA2005000476 patent/EG24321A/xx active
- 2005-09-09 CO CO05091264A patent/CO5611071A2/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
EG24321A (en) | 2009-01-21 |
CN1753624A (zh) | 2006-03-29 |
RU2323598C2 (ru) | 2008-05-10 |
ZA200506673B (en) | 2006-05-31 |
WO2004075657A3 (en) | 2004-11-11 |
PT1603411E (pt) | 2008-03-27 |
DE602004011196D1 (de) | 2008-02-21 |
US20040058045A1 (en) | 2004-03-25 |
RU2005129989A (ru) | 2006-05-27 |
EP1810578A3 (en) | 2008-04-02 |
DE602004011196T2 (de) | 2009-01-02 |
WO2004075657A2 (en) | 2004-09-10 |
EP1603411A4 (en) | 2006-04-05 |
EP1810578A2 (en) | 2007-07-25 |
KR20050107441A (ko) | 2005-11-11 |
CA2516461A1 (en) | 2004-09-10 |
AU2004216282A1 (en) | 2004-09-10 |
EP1603411A2 (en) | 2005-12-14 |
BRPI0408036A (pt) | 2006-06-06 |
MXPA05008836A (es) | 2006-02-17 |
CA2516461C (en) | 2011-06-14 |
ES2298721T3 (es) | 2008-05-16 |
WO2004075657B1 (en) | 2005-02-17 |
KR100745302B1 (ko) | 2007-08-01 |
AR043235A1 (es) | 2005-07-20 |
TW200415999A (en) | 2004-09-01 |
TWI238046B (en) | 2005-08-21 |
AU2004216282B2 (en) | 2008-08-21 |
ATE383085T1 (de) | 2008-01-15 |
CN1753624B (zh) | 2010-05-12 |
JP2006513730A (ja) | 2006-04-27 |
EP1603411B1 (en) | 2008-01-09 |
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