DK1562444T3 - Fremgangsmåde til formindskelse af acrylamidindholdet i varmebehandlede levnedsmidler - Google Patents

Fremgangsmåde til formindskelse af acrylamidindholdet i varmebehandlede levnedsmidler

Info

Publication number
DK1562444T3
DK1562444T3 DK03772318T DK03772318T DK1562444T3 DK 1562444 T3 DK1562444 T3 DK 1562444T3 DK 03772318 T DK03772318 T DK 03772318T DK 03772318 T DK03772318 T DK 03772318T DK 1562444 T3 DK1562444 T3 DK 1562444T3
Authority
DK
Denmark
Prior art keywords
heat
reducing
acrylamide content
treated foods
treated
Prior art date
Application number
DK03772318T
Other languages
English (en)
Other versions
DK1562444T4 (da
Inventor
Claus Frohberg
Martin Quanz
Bernd Essigmann
Stephan Soyka
Original Assignee
Bayer Cropscience Ag
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32314723&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1562444(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Bayer Cropscience Ag filed Critical Bayer Cropscience Ag
Publication of DK1562444T3 publication Critical patent/DK1562444T3/da
Application granted granted Critical
Publication of DK1562444T4 publication Critical patent/DK1562444T4/da

Links

Classifications

    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
DK03772318.6T 2002-11-08 2003-11-07 Fremgangsmåde til reducering af acrylamidindholdet i varmebehandlede fødevarer DK1562444T4 (da)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP02025008 2002-11-08
EP03003235 2003-02-21
EP03090151 2003-05-21
PCT/EP2003/012476 WO2004040999A1 (en) 2002-11-08 2003-11-07 Process for reducing the acrylamide content of heat-treated foods

Publications (2)

Publication Number Publication Date
DK1562444T3 true DK1562444T3 (da) 2009-11-09
DK1562444T4 DK1562444T4 (da) 2018-01-15

Family

ID=32314723

Family Applications (1)

Application Number Title Priority Date Filing Date
DK03772318.6T DK1562444T4 (da) 2002-11-08 2003-11-07 Fremgangsmåde til reducering af acrylamidindholdet i varmebehandlede fødevarer

Country Status (9)

Country Link
US (2) US20060233930A1 (da)
EP (1) EP1562444B2 (da)
JP (1) JP4699898B2 (da)
AT (1) ATE439048T1 (da)
AU (1) AU2003279371C1 (da)
CA (1) CA2497791C (da)
DE (1) DE60328816D1 (da)
DK (1) DK1562444T4 (da)
WO (1) WO2004040999A1 (da)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7534934B2 (en) 2002-02-20 2009-05-19 J.R. Simplot Company Precise breeding
EP1585384B1 (en) 2002-02-20 2012-07-11 J.R. Simplot Company Precise breeding
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. 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
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
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
CN101389755B (zh) * 2004-09-24 2014-06-11 J.R.西姆普罗特公司 基因沉默
CN1313036C (zh) * 2005-03-21 2007-05-02 浙江大学 竹叶提取物作为热加工食品中丙烯酰胺抑制剂的应用
AU2013200664B2 (en) * 2005-09-20 2015-04-30 J.R. Simplot Company Low acrylamide foods
US20070074304A1 (en) * 2005-09-20 2007-03-29 Caius Rommens Low acrylamide foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20090123626A1 (en) * 2007-09-28 2009-05-14 J.R. Simplot Company Reduced acrylamide plants and foods
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
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
US20100199386A1 (en) * 2009-02-03 2010-08-05 Wisconsin Alumni Research Foundation Control of cold-induced sweetening and reduction of acrylamide levels in potato or sweet potato
BR112014031891A2 (pt) 2012-06-19 2017-08-01 Univ Minnesota direcionamento genético nas plantas utilizando vírus de dna
JP2016503297A (ja) * 2012-11-09 2016-02-04 ジェイ．アール．シンプロット カンパニー ゼブラチップおよびシュガーエンドによる損失を最小にするためのジャガイモにおけるインベルターゼサイレンシングの使用
EP2992099A4 (en) 2013-05-02 2016-12-28 Simplot Co J R CULTIVAR OF POTATO E12
BR112016029684A2 (pt) 2014-06-17 2018-07-10 Simplot Co J R cultivar de batata w8.
US8889964B1 (en) 2014-06-17 2014-11-18 J.R. Simplot Company Potato cultivar W8
WO2016183445A1 (en) 2015-05-14 2016-11-17 J.R. Simplot Company Potato cultivar v11
TW201720928A (zh) 2015-10-08 2017-06-16 傑 爾 辛普洛公司 馬鈴薯栽培品種ｘ１７
WO2017062825A1 (en) 2015-10-08 2017-04-13 J.R. Simplot Company Potato cultivar y9

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4220758A1 (de) * 1992-06-24 1994-01-05 Inst Genbiologische Forschung DNA-Sequenz und Plasmide zur Herstellung von Pflanzen mit veränderter Saccharose-Konzentration
GB9421287D0 (en) * 1994-10-21 1994-12-07 Danisco A method of reducing the level of sugar in an organism
ATE332382T1 (de) * 1995-09-19 2006-07-15 Bayer Bioscience Gmbh Pflanzen, die eine modifizierte stärke synthetisieren, verfahren zu ihrer herstellung sowie modifizierte stärke
IL126629A0 (en) * 1996-04-29 1999-08-17 Procter & Gamble Process for preparating frozen par-fried potato strips having deep fried texture when oven finished
DE19836099A1 (de) * 1998-07-31 2000-02-03 Hoechst Schering Agrevo Gmbh Nukleinsäuremoleküle kodierend für eine ß-Amylase, Pflanzen, die eine modifizierte Stärke synthetisieren, Verfahren zur Herstellung der Pflanzen, ihre Verwendung sowie die modifizierte Stärke
DE19836097A1 (de) * 1998-07-31 2000-02-03 Hoechst Schering Agrevo Gmbh Nukleinsäuremoleküle kodierend für eine alpha-Glukosidase, Pflanzen, die eine modifizierte Stärke synthetisieren, Verfahren zur Herstellung der Pflanzen, ihre Verwendung sowie die modifizierte Stärke
NZ509642A (en) * 1998-08-19 2003-08-29 Cambridge Advanced Tech A novel plastid-targeting nucleic acid sequence, a novel beta-amylase sequence, a stimulus-responsive promoter and uses thereof
CA2348366C (en) * 1998-11-09 2012-05-15 Planttec Biotechnologie Gmbh Nucleic acid molecules from rice and their use for the production of modified starch
US7220899B1 (en) * 1999-09-15 2007-05-22 Basf Plant Science Gmbh Plants having altered amino acid contents and method for the production thereof
JP2004535789A (ja) * 2001-04-25 2004-12-02 マックス−プランク−ゲゼルシャフト ツール フォルデルング デル ヴィッセンシャフテン エー．ファウ． デンプン分解酵素をコードする核酸分子

Also Published As

Publication number Publication date
EP1562444B1 (en) 2009-08-12
EP1562444B2 (en) 2017-10-11
DK1562444T4 (da) 2018-01-15
AU2003279371B2 (en) 2009-10-01
ATE439048T1 (de) 2009-08-15
AU2003279371A1 (en) 2004-06-07
JP2006505287A (ja) 2006-02-16
AU2003279371C1 (en) 2010-10-14
EP1562444A1 (en) 2005-08-17
DE60328816D1 (de) 2009-09-24
CA2497791A1 (en) 2004-05-21
JP4699898B2 (ja) 2011-06-15
WO2004040999A1 (en) 2004-05-21
US20060233930A1 (en) 2006-10-19
US20120009307A1 (en) 2012-01-12
CA2497791C (en) 2014-07-08

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