EP1942751A4 - Process for reducing acrylamide in cooked food - Google Patents

Process for reducing acrylamide in cooked food

Info

Publication number
EP1942751A4
EP1942751A4 EP06804040A EP06804040A EP1942751A4 EP 1942751 A4 EP1942751 A4 EP 1942751A4 EP 06804040 A EP06804040 A EP 06804040A EP 06804040 A EP06804040 A EP 06804040A EP 1942751 A4 EP1942751 A4 EP 1942751A4
Authority
EP
European Patent Office
Prior art keywords
cooked food
reducing acrylamide
acrylamide
reducing
cooked
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP06804040A
Other languages
German (de)
French (fr)
Other versions
EP1942751A1 (en
Inventor
Stephen D Kelleher
Karen E Basian
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kemin Proteins LLC
Original Assignee
Proteus Industries 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 Proteus Industries Inc filed Critical Proteus Industries Inc
Publication of EP1942751A1 publication Critical patent/EP1942751A1/en
Publication of EP1942751A4 publication Critical patent/EP1942751A4/en
Withdrawn legal-status Critical Current

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
EP06804040A 2005-11-01 2006-09-25 Process for reducing acrylamide in cooked food Withdrawn EP1942751A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US73182105P 2005-11-01 2005-11-01
PCT/US2006/037007 WO2007053248A1 (en) 2005-11-01 2006-09-25 Process for reducing acrylamide in cooked food

Publications (2)

Publication Number Publication Date
EP1942751A1 EP1942751A1 (en) 2008-07-16
EP1942751A4 true EP1942751A4 (en) 2010-12-22

Family

ID=38006181

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06804040A Withdrawn EP1942751A4 (en) 2005-11-01 2006-09-25 Process for reducing acrylamide in cooked food

Country Status (6)

Country Link
EP (1) EP1942751A4 (en)
JP (1) JP2009513134A (en)
CN (1) CN101299927A (en)
AU (1) AU2006309256A1 (en)
CA (1) CA2626010A1 (en)
WO (1) WO2007053248A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101252849A (en) 2005-07-01 2008-08-27 Mpf股份有限公司 Systems and methods for separating proteins from connective tissue
CN102805277A (en) * 2012-05-31 2012-12-05 中国农业大学 Acrylamide inhibitor and application thereof
WO2019158865A1 (en) 2018-02-16 2019-08-22 Saint-Gobain Glass France Fire‑resistant glazing
WO2019158866A1 (en) 2018-02-16 2019-08-22 Saint-Gobain Glass France Method for depositing an organic intumescent coating on a glass sheet
US20210307369A1 (en) * 2020-04-03 2021-10-07 Pacific Foods Solutions, LLC Reducing fat absorption in prepared foods
FR3119844A1 (en) 2021-02-16 2022-08-19 Saint-Gobain Glass France Fire-resistant glazing comprising a sheet of glass coated with an intumescent coating

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0848911A2 (en) * 1996-12-21 1998-06-24 Advanced Protein Technologies, Inc. Process for isolating a protein composition from a muscle source and protein composition
WO2004075657A2 (en) * 2003-02-21 2004-09-10 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2004089111A1 (en) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Method for the reduction of acrylamide formation during heating of amino group-containing compounds
US20050069626A1 (en) * 2002-09-24 2005-03-31 Kelleher Stephen D. Food product and process for reducing oil and fat content in cooked food
WO2005077203A2 (en) * 2004-02-09 2005-08-25 Cargill, Incorporated Low acrylamide food
EP1568283A1 (en) * 2002-11-27 2005-08-31 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method of inhibiting acrylamide formation and use thereof
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6451975B1 (en) * 1996-12-21 2002-09-17 Advanced Protein Technologies, Inc. Protein composition and process for isolating a protein composition from a muscle source
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
KR100525178B1 (en) * 2003-03-12 2005-11-01 주식회사농심 Snack having lower acrylamide and method for preparation thereof
JP2004313183A (en) * 2003-04-04 2004-11-11 House Foods Corp Method for decreasing acrylamide in food
US20050048172A1 (en) * 2003-09-02 2005-03-03 Vattem Dhiraj A. Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0848911A2 (en) * 1996-12-21 1998-06-24 Advanced Protein Technologies, Inc. Process for isolating a protein composition from a muscle source and protein composition
US20050069626A1 (en) * 2002-09-24 2005-03-31 Kelleher Stephen D. Food product and process for reducing oil and fat content in cooked food
EP1568283A1 (en) * 2002-11-27 2005-08-31 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method of inhibiting acrylamide formation and use thereof
WO2004075657A2 (en) * 2003-02-21 2004-09-10 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2004089111A1 (en) * 2003-04-11 2004-10-21 Basf Aktiengesellschaft Method for the reduction of acrylamide formation during heating of amino group-containing compounds
WO2005077203A2 (en) * 2004-02-09 2005-08-25 Cargill, Incorporated Low acrylamide food
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2007053248A1 *

Also Published As

Publication number Publication date
JP2009513134A (en) 2009-04-02
WO2007053248A1 (en) 2007-05-10
AU2006309256A1 (en) 2007-05-10
CA2626010A1 (en) 2007-05-10
CN101299927A (en) 2008-11-05
EP1942751A1 (en) 2008-07-16

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Legal Events

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Effective date: 20080326

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