EP3197291A1 - Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment - Google Patents
Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatmentInfo
- Publication number
- EP3197291A1 EP3197291A1 EP15753995.8A EP15753995A EP3197291A1 EP 3197291 A1 EP3197291 A1 EP 3197291A1 EP 15753995 A EP15753995 A EP 15753995A EP 3197291 A1 EP3197291 A1 EP 3197291A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- acrylamide
- food
- fried
- asparaginase
- foods
- 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- Withdrawn
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
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
Definitions
- the present invention relates to the food sector and, more precisely, regards a method for reducing the formation of acrylamide in foods, either fresh or pre- fried, to be subjected to cooking by being fried or baked, and for producing foods that have considerably reduced levels of acrylamide.
- the method and the product obtained therewith can be used in the domestic environment, but their use can be extended also to the food industry of the large-scale retail trade.
- acrylamide can be affected by various parameters that are strictly related to the Maillard reaction, i.e., the concentration of the precursors of the reaction (sugars and amino acids) , the presence of water in the system, and the possibility of using additives, such as antioxidants .
- Bourg et al disclosed a method for reducing the level of acrylamide in foods containing starch, such as maize, wheat, barley, rye, and mixtures thereof.
- Acrylamide can be removed by polymerization, solubilization, and/or vaporization at vacuum pressure [14] .
- asparaginase that hydrolyses the asparagine to aspartic acid may prove very effective for reducing formation of the acrylamide that is formed, through the Maillard reaction, when foods containing starch are baked or fried.
- the reaction is responsible, among other things, for browning of these foods and their toasted fragrance.
- the asparaginase enzyme is hence used as technological adjuvant for reducing the levels of L- asparagine.
- Recent technological applications use asparaginase by adding it to the food prior to the heating step, precisely to prevent, as a result of heating, the enzyme from being denatured and hence deactivated.
- the international patent application No. WO 04/030468 provides a method for preventing formation of acrylamide by treating an intermediate form or precursor of a food, or food product, with an enzyme that breaks down the amino acids involved in formation of acrylamide.
- the method comprises the addition of one or more enzymes that are able to modify the amino acids that participate in the formation of acrylamide, on the surface of the foodstuff precursor, and a subsequent heating step.
- said method could be difficult to implement, for example in the case where the content of asparagine is rather high, precisely as in the case of products deriving from potatoes.
- high levels of asparagine could require too long processing times that could jeopardize the quality of the end product.
- EP 1 715 757 it is not necessary to remove or convert all the amino acids or the majority of the amino acids present in the food, but it is sufficient to remove or convert those present in a thin surface layer of the food.
- the preferred enzyme for executing this process is an enzyme active on asparagine and glutamine; also forming part of the method is the step of heating the food to a temperature of 100°C or higher.
- a further advantage of this method would consist in the fact that the food product thus obtained contains low amounts of acrylamide but high amounts of asparagine or glutamine.
- Asparaginase is produced with recombinant-DNA techniques and is purified from bacterial culture.
- the enzymatic concentrate is either a liquid or granular product on the basis of the foodstuff category in which it is to be used.
- asparaginases specifically suitable for the purpose have been isolated from different organisms belonging to the kingdom of the fungi, for example Aspergillus niger as described in the document No. W02004 / 030468 and Aspergillus oryzae described in the document No. W02004 / 032648.
- thermostable variants of asparaginases obtained from Aspergillus oryzae.
- One of the variants produced enables the treatment of chips, crisps, or French fries for 5 minutes at 60°C, but this temperature is not ideal for industrial use on account of the potential microbial growth at the above temperature.
- hyperthermostable asparaginases described in the document No. W02008 / 151807 , albeit suitable for being applied in the steps of the industrial process at high temperature, is not optimal since these enzymatic forms are in turn inactive in the process steps that are carried out at lower temperatures .
- the technical solution proposed by the invention forming the subject of the patent application No. W02010 / 070010 consists in setting the chips, crisps, or French fries in contact with asparaginase at a temperature of 65°C in the presence of sodium acid pyrophosphate. But also the temperature of 65°C is not sufficiently high to counter the risk of microbial contamination.
- New polypeptide variants of asparaginase, the corresponding encoding polynucleotide sequences, and their uses form the subject of the patent application No. US2013 / 0023029.
- the U.S. patent application No. US 2011/256267 describes a composition comprising asparaginase and a buffering agent, for example citric acid and the like, at pH 6-7 for reducing formation of acrylamide in foods, in particular potatoes, chips, crisps and the like, and oven baked products, use of which envisages that the composition is sprayed on the food, and this is followed by baking or frying.
- a buffering agent for example citric acid and the like
- citric acid as buffering agent to provide the conditions of reaction ideal for the activity of asparaginase .
- a first purpose of the present invention is to provide a simple and economically advantageous method that can be applied in the domestic environment, but may also be extended to the industrial level, for the production of fresh foods that are to undergo frying and/or pre-fried foods that are to undergo second frying and/or baking that will be able to reduce formation of acrylamide up to 80%, using as technological adjuvant a composition comprising an appropriate amount of asparaginase.
- Another purpose of the present invention is to provide a method for preventing physiological accumulation of acrylamide in consumers of foods, principally of foodstuff products containing starch, following upon processes of cooking at a high temperature, such as frying of foods or second frying of pre-fried foods.
- Figure 1 shows the chromatograms obtained by RP- HPLC analysis of the filtered aqueous phase in which potatoes have been left to soak for 20 minutes with the composition according to the invention and then fried; namely,
- the present invention provides an enzymatic composition comprising asparaginase and a buffering agent to be used as technological adjuvant for the preparation of fresh foods, and/or pre-fried foods, and/or pre-fried and frozen foods, to be fried or baked .
- technological adjuvant is meant herein a substance used in the food-processing transformation industry to obtain the food from the raw material or else to obtain foodstuff products with better organoleptic characteristics. Technological adjuvants differ from additives in so far as, once the desired effect has been obtained, they are taken away from the food.
- the asparaginase used in the enzymatic composition according to the present invention is an L-asparaginase produced from a modified strain of Aspergillus niger, which contains the asparaginase gene of A. niger.
- the enzyme is isolated from the fermentation broth by filtration and concentrated by ultrafiltration.
- the enzyme is rapidly deactivated when the temperature is brought to 70°C. Its activity is practically unaltered in the presence of salt.
- the enzymatic composition comprises L-asparaginase and a buffering agent, and may further comprise appropriate food additives with thickening, gelling, and stabilizing functions, for example microcrystalline cellulose.
- the buffering agent according to the present invention is an additive that is able to stabilize the pH at a moderately acidic value of between 6 and 7, without altering the organoleptic properties of the food. Furthermore, this buffering agent must be very soluble in water, and must be removable rapidly by washing in running water.
- buffering systems known to the operators of the food-industry sector may be used in some embodiments according to the present invention, such as for example citric acid, ascorbic acid, tartaric acid and their salts, bicarbonate salts, monobasic/dibasic sodium-phosphate system.
- sodium bicarbonate provides the buffering capacity adequate to maintain the pH value in the range necessary for optimal activity of asparaginase without altering the final taste of the food.
- bicarbonate and sodium ions are in themselves already present in running water or in the thawing water of frozen foods, which according to the invention provide the solvent in which the enzymatic composition comprising asparaginase and buffering agent is dissolved.
- the bicarbonate ion and the sodium ion are completely odourless, colourless, and tasteless.
- the aqueous solution comprising the enzymatic composition
- removal of the aqueous solution comprising the enzymatic composition possibly carrying out a further rapid washing in water and drying of the vegetables, and a possible further step of rinsing in order to remove as much as possible any contamination of enzymatic composition and sodium bicarbonate on the end food product, keeping its properties unaltered.
- composition comprising asparaginase and sodium bicarbonate, within a certain quantitative ratio, and within certain concentration ranges, which depend upon the amount of food to be treated in an adequate volume of aqueous solution, is able to offer the best performance in terms of reduction of acrylamide in the subsequent frying/cooking stage and of preservation of the original taste of the food.
- L-asparaginase and sodium bicarbonate are present in the composition forming the subject of the invention in a weight ratio of 1:1200-1600.
- the amount of enzymatic composition according to the invention is previously dissolved in an amount of mains water of 300 ml.
- the aqueous solution thus prepared comprises 0.5 mg of L- asparaginase (150 ASPU) and 700 mg of sodium bicarbonate, and possibly microcrystalline cellulose may also be present.
- Treatment of fresh foods and/or pre-fried and frozen foods, which are to be fried or baked, with the enzymatic composition according to the invention enables abatement of the production of acrylamide in the subsequent frying and/or cooking step up to 80%.
- the fresh foods and/or pre-fried and frozen foods to be fried or baked that may undergo the treatment with the composition according to the invention derive from raw materials of vegetable origin with high starch content, amongst which - without this on the other hand implying any limitation - potato, sweet potato, tapioca, yam, carrot, turnip, parsnip, etc.
- a further object of the present invention consists in a method for reducing the amount of acrylamide in fresh foods and/or pre-fried and frozen foods that are to be fried or baked, comprising the steps of:
- the composition according to the invention can be used also as such on the food, without being previously dissolved in water, the water of solution in this case being provided by thawing, and no further water is required.
- the product After removal of the composition, drying and frying or cooking, according to the normal methods adopted in the home environment or in the catering sector, the product can be consumed.
- the invention also envisages the possibility of preparing the composition comprising L-asparaginase , buffering agent, and additives packaged in pre-packaged doses in sachets suitable for treatment of a given amount of fresh vegetable foods, or pre- fried and frozen vegetable foods, of example 1 kg, to be solubilized in 300 ml of mains water prior to cooking .
- the approach adopted according to the present invention involves the use of asparaginase, which is added to the food to reduce the concentration of asparagine.
- asparaginase By converting the asparagine into aspartic acid, the former is subtracted from the Maillard reaction that leads to formation of acrylamide.
- the present invention consists, instead, in a rapid washing of the food with the enzyme in conditions of pH that favour its maximum activity in aqueous solution with mains water in a short time at room temperature, which is easily removed through a simple washing action, is easy to apply, and involves only a short time, either at an industrial level or at a domestic level.
- the results achieved with application of this method show a good acrylamide abatement.
- the enzyme which is extremely soluble in water, is completely removed prior to frying or cooking, together with the washing water; the fresh or pre-fried food, for example potatoes, prior to frying, can also be rinsed and dried.
- This treatment does not modify the composition of the product, as may be evinced from the chromatograms obtained, which present a very similar pattern except for the acrylamide peak.
- the treatment according to the invention does not modify the organoleptic properties of the potatoes since all the traces of the treatment are removed with washing .
- composition according to the invention may also be used for preparing a product packaged in sachets containing the amount of composition suitable for treating a given amount of raw vegetable material suitable for domestic use, or in jars containing larger amounts, more suitable for industrial use. In this way, the treatment could be carried out prior to frying, and an end product already with a low content of acrylamide could be put on the market .
- the aim of the work was to find the best conditions for effective application of the asparaginase enzyme in the abatement of formation of acrylamide in particular in potatoes, which are the raw vegetable material with highest content of asparagine, which is a precursor of acrylamide. From the preliminary analyses carried out on commercially produced fried chips or crisps, a method was provided for detecting a chromatographic peak corresponding to the acrylamide present using HPLC as analytic technique .
- the next step was to develop the conditions of action of the enzyme, i.e., the minimum amount that can be used for achieving enzymatic saturation, as well as the shortest time necessary for its action.
- Various tests were conducted, assessing the applicability of different conditions of reaction in order to evaluate the results obtained in the various conditions. After analysing the data obtained from the various tests, a protocol was drawn up for the reaction of abatement, which enables use of the smallest amount of enzyme necessary and the shortest treatment time.
- the reaction was principally characterized for two types of potatoes, fresh ones and pre-fried and frozen ones.
- the potato cubes were soaked in approximately 200 ml of mains water, in which 0.2 mg of asparaginase (0.2 mg, 60 ASPU, an amount that brings the enzymatic kinetics to saturation), 300 mg of sodium bicarbonate, and approximately 1 g of microcrystalline cellulose were dissolved.
- the pH value of the solution in which the potatoes were soaked was 6.9.
- the potatoes were left to soak for 10 minutes at room temperature (25°C) .
- Example 2 Enzymatic treatment of specimens of pre- fried and frozen potatoes
- pre-fried and frozen potatoes 50 g were set in contact and mixed with a mixture constituted by 0.2 mg of asparaginase (0.2 mg, 60 ASP, a quantity that that brings the enzymatic kinetics to saturation), 300 mg of sodium bicarbonate, and approximately 1 g of microcrystalline cellulose.
- the potatoes and the mixture were left in contact for 10 minutes at room temperature (25°C) .
- the pH value of the mixture of potatoes and soaking liquid was measured and found to be equal to 6.7.
- the potatoes were rapidly washed in mains water, dried and fried.
- Example 3 Extraction of acrylamide present from the specimens of potatoes treated with asparaginase
- Example 1 Each specimen of fresh potatoes and pre-fried and frozen potatoes subjected to treatment with asparaginase according to the invention (Examples 1 and 2), after frying, was put into 200 ml of deionized water and left therein throughout the night so as to allow the acrylamide, which is very soluble in water, to pass into solution.
- the underlying aqueous phase was recovered after extraction and was filtered with a 0.45-pm filter and analysed by means of RP-HPLC.
- Example 4 RP-HPLC analysis of the specimens obtained From extraction with chloroform an aqueous phase of approximately 50 ml was recovered, from which a specimen of 200 ⁇ was taken, as described in Example 3. This was passed through a non-polar chromatographic column, immersed in a polar solvent. The non-polar compounds present in the specimen set up interactions with the non-polar groups present in the column and were partially withheld thereby. Hence, the chromatogram records the outputs of the various compounds present in the specimen on the basis of their times of exit from the column (retention time) . Polar compounds will present very short retention times, whereas non-polar compounds have longer retention times because they are withheld by the column.
- Foodstuff mixtures are very complex matrices, formed by multiple composites of various nature. Consequently, the peaks that appear in the chromatogram are not easy to interpret. Also the comparison of the chromatogram obtained with that of pure acrylamide is not simple since the retention time of a compound can be slightly varied by the matrix in which it is found. In this case, identification of the acrylamide peak was carried out using an internal standard, and this enabled identification of the peak of interest in each foodstuff matrix, as well as evaluation of possible differences resulting from the treatment.
- Appearing in Figure 1 are the chromatograms obtained for acrylamide abatement following upon treatment with asparaginase carried out on fresh potatoes, as described in Example 1 (B) , as compared to the control (A), i.e., with the same test repeated in the absence of asparaginase.
- the acrylamide peak is considerably reduced by treatment with the enzyme.
- the reduction in acrylamide formation is approximately 70% in treated fresh potatoes. In the case of pre-fried potatoes, the reduction is, instead, approximately 60%. There is hence noted a greater reduction in acrylamide formation in fresh potatoes as compared to pre-fried potatoes. This demonstrates a greater effectiveness of the enzyme in the fresh product. This reduced abatement of acrylamide in pre- fried potatoes could be explained if we consider that during first frying, albeit brief, prior to freezing, acrylamide formation has already partially occurred. In the second frying process, treatment with asparaginase acts on the acrylamide formation deriving from the asparagine that has remained free after the first frying, and hence on a smaller amount.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITRM20140359 | 2014-07-04 | ||
PCT/IB2015/055038 WO2016001894A1 (en) | 2014-07-04 | 2015-07-03 | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
Publications (1)
Publication Number | Publication Date |
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EP3197291A1 true EP3197291A1 (en) | 2017-08-02 |
Family
ID=51655845
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP15753995.8A Withdrawn EP3197291A1 (en) | 2014-07-04 | 2015-07-03 | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
Country Status (2)
Country | Link |
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EP (1) | EP3197291A1 (en) |
WO (1) | WO2016001894A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US11737366B2 (en) | 2017-03-01 | 2023-08-22 | Rogers Corporation | Layered sensor apparatus and method of making same |
Family Cites Families (27)
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US3652402A (en) * | 1968-08-31 | 1972-03-28 | Tanabe Seiyaku Co | Asparaginase having anti-tumor activity and process for preparing the same |
IL34728A (en) * | 1969-07-28 | 1974-01-14 | Cancer Res Center | L-asparagine amidohydrolase chemically bonded to a support medium |
WO2003095496A1 (en) * | 2002-05-08 | 2003-11-20 | Medical Enzymes Ag | Active carbohydrate containing protecting reagents for chemical modifications, their production and use |
US20030219518A1 (en) | 2002-05-21 | 2003-11-27 | Zhaoaying Li | Process and apparatus for reducing residual level of acrylamide in heat processed food |
US20070141225A1 (en) | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US7037540B2 (en) | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20040058045A1 (en) | 2002-09-19 | 2004-03-25 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
GB0222185D0 (en) | 2002-09-24 | 2002-10-30 | Forinnova As | Use |
DK1553848T3 (en) | 2002-10-11 | 2008-01-21 | Novozymes As | Process for preparing a heat treated product |
JP2004208682A (en) | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | Instant fried noodle decreased in acrylamide |
EP1419702A1 (en) | 2002-11-15 | 2004-05-19 | Vico S.A. | Method for preventing acrylamide formation during heat-treatment of food |
JP2005021150A (en) | 2002-12-03 | 2005-01-27 | Toyo Suisan Kaisha Ltd | Method for producing heat-cooked food capable of reducing acrylamide |
PT1571919E (en) | 2002-12-19 | 2009-11-04 | Dsm Ip Assets Bv | Novel food production process |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
DK1715757T3 (en) | 2004-02-26 | 2014-01-20 | Dsm Ip Assets Bv | Hitherto unknown method of food production |
GB2416106A (en) | 2004-07-15 | 2006-01-18 | Cargill Inc | Roasting cocoa |
US20060083832A1 (en) | 2004-10-18 | 2006-04-20 | Gregory Shannon | Reducing acrylamide in fried food |
ES2728102T3 (en) | 2005-05-31 | 2019-10-22 | Dsm Ip Assets Bv | Novel process for the reduction of enzymatic acrylamide in food products |
AU2007203950B2 (en) * | 2006-01-05 | 2011-10-13 | Kellogg Europe Trading Limited | Methods for reducing asparagine in a dough food component |
CA2613624C (en) | 2006-03-21 | 2011-03-15 | Mccain Foods Limited | Compositions and methods for surface modification of root vegetable products |
EP2137307B1 (en) | 2007-03-09 | 2014-07-30 | Novozymes A/S | Thermostable asparaginases |
US20100136169A1 (en) | 2007-04-20 | 2010-06-03 | Dsm Ip Assets B.V. | Novel asparaginases and uses thereof |
DE102007027825A1 (en) | 2007-06-13 | 2008-12-18 | C-Lecta Gmbh | Amidohydrolases for the treatment of food or beverages |
US8486684B2 (en) * | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
CA2746857A1 (en) | 2008-12-16 | 2010-06-24 | Novozymes A/S | Stabilization of asparaginase |
US20100255167A1 (en) | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
CN102138909B (en) * | 2010-12-30 | 2013-03-13 | 常州千红生化制药股份有限公司 | Asparaginase freeze-dried powder injection and preparation method thereof, as well as asparaginase solution |
-
2015
- 2015-07-03 EP EP15753995.8A patent/EP3197291A1/en not_active Withdrawn
- 2015-07-03 WO PCT/IB2015/055038 patent/WO2016001894A1/en active Application Filing
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WO2016001894A1 (en) | 2016-01-07 |
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