EG24321A - Method for reducing acrylamide formation in thermally processed foods - Google Patents

Method for reducing acrylamide formation in thermally processed foods

Info

Publication number
EG24321A
EG24321A EGNA2005000476A EG24321A EG 24321 A EG24321 A EG 24321A EG NA2005000476 A EGNA2005000476 A EG NA2005000476A EG 24321 A EG24321 A EG 24321A
Authority
EG
Egypt
Prior art keywords
processed foods
thermally processed
acrylamide formation
reducing acrylamide
reducing
Prior art date
Application number
Other languages
English (en)
Inventor
Vincent A Elder
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
Application granted granted Critical
Publication of EG24321A publication Critical patent/EG24321A/xx

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)
EGNA2005000476 2003-02-21 2005-08-20 Method for reducing acrylamide formation in thermally processed foods EG24321A (en)

Applications Claiming Priority (2)

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
PCT/US2004/003448 WO2004075657A2 (en) 2003-02-21 2004-02-06 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
EG24321A true EG24321A (en) 2009-01-21

Family

ID=32926211

Family Applications (1)

Application Number Title Priority Date Filing Date
EGNA2005000476 EG24321A (en) 2003-02-21 2005-08-20 Method for reducing acrylamide formation in thermally processed foods

Country Status (20)

Country Link
US (1) US20040058045A1 (de)
EP (2) EP1810578A3 (de)
JP (1) JP2006513730A (de)
KR (1) KR100745302B1 (de)
CN (1) CN1753624B (de)
AR (1) AR043235A1 (de)
AT (1) ATE383085T1 (de)
AU (1) AU2004216282B2 (de)
BR (1) BRPI0408036A (de)
CA (1) CA2516461C (de)
CO (1) CO5611071A2 (de)
DE (1) DE602004011196T2 (de)
EG (1) EG24321A (de)
ES (1) ES2298721T3 (de)
MX (1) MXPA05008836A (de)
PT (1) PT1603411E (de)
RU (1) RU2323598C2 (de)
TW (1) TWI238046B (de)
WO (1) WO2004075657A2 (de)
ZA (1) ZA200506673B (de)

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US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 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
US20050074538A1 (en) * 2002-09-19 2005-04-07 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
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
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
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
JP2009513134A (ja) * 2005-11-01 2009-04-02 プロテウス・インダストリーズ・インコーポレーテッド 調理済み食材中のアクリルアミドを減少させるための方法
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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 (de) 2014-07-04 2017-08-02 West Systems S.r.l Verfahren und zusammensetzung zur verringerung der bildung von acrylamid in frischen oder vorgebackenen nahrungsmitteln zur wärmebehandlung
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
US20200131161A1 (en) 2017-03-16 2020-04-30 The Kitasato Institute Novel pochoniolide compound and use thereof
GB2601759B (en) * 2020-12-08 2023-04-26 Douwe Egberts Bv A method of producing a coffee product

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Also Published As

Publication number Publication date
EP1810578A2 (de) 2007-07-25
CN1753624A (zh) 2006-03-29
AU2004216282A1 (en) 2004-09-10
ES2298721T3 (es) 2008-05-16
MXPA05008836A (es) 2006-02-17
EP1603411A4 (de) 2006-04-05
RU2323598C2 (ru) 2008-05-10
CO5611071A2 (es) 2006-02-28
DE602004011196D1 (de) 2008-02-21
WO2004075657A3 (en) 2004-11-11
US20040058045A1 (en) 2004-03-25
CA2516461C (en) 2011-06-14
WO2004075657B1 (en) 2005-02-17
DE602004011196T2 (de) 2009-01-02
TWI238046B (en) 2005-08-21
AU2004216282B2 (en) 2008-08-21
CN1753624B (zh) 2010-05-12
JP2006513730A (ja) 2006-04-27
PT1603411E (pt) 2008-03-27
ZA200506673B (en) 2006-05-31
AR043235A1 (es) 2005-07-20
KR100745302B1 (ko) 2007-08-01
BRPI0408036A (pt) 2006-06-06
EP1603411B1 (de) 2008-01-09
EP1810578A3 (de) 2008-04-02
RU2005129989A (ru) 2006-05-27
KR20050107441A (ko) 2005-11-11
EP1603411A2 (de) 2005-12-14
CA2516461A1 (en) 2004-09-10
WO2004075657A2 (en) 2004-09-10
ATE383085T1 (de) 2008-01-15
TW200415999A (en) 2004-09-01

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