EG25863A - Method for reducing acrylamide formation in thermally processed foods - Google Patents

Method for reducing acrylamide formation in thermally processed foods

Info

Publication number
EG25863A
EG25863A EG2009071113A EG2009071113A EG25863A EG 25863 A EG25863 A EG 25863A EG 2009071113 A EG2009071113 A EG 2009071113A EG 2009071113 A EG2009071113 A EG 2009071113A EG 25863 A EG25863 A EG 25863A
Authority
EG
Egypt
Prior art keywords
processed foods
thermally processed
acrylamide formation
reducing acrylamide
reducing
Prior art date
Application number
EG2009071113A
Other languages
English (en)
Inventor
Eric Boudreaux
Pravin Maganlal Desai
Vincent Allen Elder
John Gregory Fulcher
Ponnattu Kurian Joseph
Wu Li
Mohan Rao
Michael Grant Topor
Gerald James Vogel
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 EG25863A publication Critical patent/EG25863A/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
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EG2009071113A 2007-01-26 2009-07-21 Method for reducing acrylamide formation in thermally processed foods EG25863A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/627,810 US7811618B2 (en) 2002-09-19 2007-01-26 Method for reducing asparagine in food products
PCT/US2008/051578 WO2008091821A2 (en) 2007-01-26 2008-01-21 Reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
EG25863A true EG25863A (en) 2012-09-12

Family

ID=38173891

Family Applications (1)

Application Number Title Priority Date Filing Date
EG2009071113A EG25863A (en) 2007-01-26 2009-07-21 Method for reducing acrylamide formation in thermally processed foods

Country Status (17)

Country Link
US (1) US7811618B2 (de)
EP (1) EP2124622B1 (de)
JP (1) JP5242592B2 (de)
KR (1) KR101302319B1 (de)
CN (1) CN101641021A (de)
AR (1) AR065047A1 (de)
AU (1) AU2008208045B2 (de)
BR (1) BRPI0806384A2 (de)
CA (1) CA2676330C (de)
CL (1) CL2008000215A1 (de)
EG (1) EG25863A (de)
ES (1) ES2666655T3 (de)
MX (1) MX2009007950A (de)
RU (1) RU2423875C2 (de)
TW (1) TW200840488A (de)
WO (1) WO2008091821A2 (de)
ZA (1) ZA200904984B (de)

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US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
PL1980158T6 (pl) * 2007-04-05 2016-08-31 Intersnack Knabber Gebaeck Gmbh & Co Kg Sposób usuwania substancji komórkowych, wytwarzających akrylamid i/lub melanoidynę, z materiału roślinnego zawierającego skrobię, oraz materiał roślinny o zmniejszonej zawartości akrylamidu i/lub melanoidyn
US20100129504A1 (en) * 2007-05-07 2010-05-27 Koenders Damiet Josephina Petr Novel method for preparing a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9339054B2 (en) * 2008-07-18 2016-05-17 Conagra Foods Rdm, Inc. Shelf stable fried product and process for creating the same
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
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
US8944072B2 (en) 2009-06-02 2015-02-03 R.J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
US8434496B2 (en) * 2009-06-02 2013-05-07 R. J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
US8991403B2 (en) 2009-06-02 2015-03-31 R.J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
US8408051B2 (en) * 2010-09-01 2013-04-02 Frito-Lay North America, Inc. Method for decreasing variability in a moisture analyzer
ITMO20110164A1 (it) * 2011-07-01 2013-01-02 Illycaffe Spa Metodo per ridurre il contenuto di acrilammide in un caffè tostato
US20130034628A1 (en) * 2011-08-05 2013-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in making of molasses
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US20150150269A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
BR112015003257A2 (pt) 2012-08-17 2017-11-14 Novozymes As variante de asparaginase, métodos para produção de um produto alimentar a partir de um material alimentar, para produção de uma variante de asparaginase e para obtenção de uma variante de asparaginase, polinucleotídeo isolado, constructo de ácido nucleico, vetor de expressão, e, célula hospedeira
AU2013304028B2 (en) * 2012-08-17 2017-01-05 Novozymes A/S Method for producing a food product
DE202012104218U1 (de) * 2012-11-02 2014-02-06 Emsland-Stärke GmbH Pflanzliches Nahrungsmittelprodukt
WO2014161935A1 (en) * 2013-04-05 2014-10-09 Novozymes A/S Method for reducing the level of asparagine in a food material
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
EP3254568B1 (de) 2016-06-06 2019-05-08 Cia. Iguacu de Cafe Soluvel Verfahren zur reduzierung des acrylamidgehalts eines kaffeeflüssigextrakts und verfahren zur herstellung von instantkaffee

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