FI20021807L - Method for preventing or reducing the formation of acrylamide in food - Google Patents

Method for preventing or reducing the formation of acrylamide in food Download PDF

Info

Publication number
FI20021807L
FI20021807L FI20021807A FI20021807A FI20021807L FI 20021807 L FI20021807 L FI 20021807L FI 20021807 A FI20021807 A FI 20021807A FI 20021807 A FI20021807 A FI 20021807A FI 20021807 L FI20021807 L FI 20021807L
Authority
FI
Finland
Prior art keywords
acrylamide
food
preventing
formation
reducing
Prior art date
Application number
FI20021807A
Other languages
Finnish (fi)
Swedish (sv)
Other versions
FI20021807A7 (en
FI20021807A0 (en
Inventor
Lasse Juhani Kurppa
Original Assignee
Slk Foundation
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 Slk Foundation filed Critical Slk Foundation
Priority to FI20021807A priority Critical patent/FI20021807L/en
Publication of FI20021807A0 publication Critical patent/FI20021807A0/en
Priority to AU2003264663A priority patent/AU2003264663A1/en
Priority to PCT/FI2003/000711 priority patent/WO2004032647A1/en
Publication of FI20021807A7 publication Critical patent/FI20021807A7/en
Publication of FI20021807L publication Critical patent/FI20021807L/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
FI20021807A 2002-10-10 2002-10-10 Method for preventing or reducing the formation of acrylamide in food FI20021807L (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FI20021807A FI20021807L (en) 2002-10-10 2002-10-10 Method for preventing or reducing the formation of acrylamide in food
AU2003264663A AU2003264663A1 (en) 2002-10-10 2003-09-30 A process and composition for preventing or reducing the formation of acrylamide in foods
PCT/FI2003/000711 WO2004032647A1 (en) 2002-10-10 2003-09-30 A process and composition for preventing or reducing the formation of acrylamide in foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI20021807A FI20021807L (en) 2002-10-10 2002-10-10 Method for preventing or reducing the formation of acrylamide in food

Publications (3)

Publication Number Publication Date
FI20021807A0 FI20021807A0 (en) 2002-10-10
FI20021807A7 FI20021807A7 (en) 2004-04-11
FI20021807L true FI20021807L (en) 2004-04-11

Family

ID=8564734

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20021807A FI20021807L (en) 2002-10-10 2002-10-10 Method for preventing or reducing the formation of acrylamide in food

Country Status (3)

Country Link
AU (1) AU2003264663A1 (en)
FI (1) FI20021807L (en)
WO (1) WO2004032647A1 (en)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
JP2004305201A (en) * 2002-11-27 2004-11-04 Hayashibara Biochem Lab Inc Method for controlling acrylamide formation and its use
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
DE10320728A1 (en) * 2003-05-08 2004-11-18 Helmut Prof. Dr. Dipl.-Chem. Ritter Reduction of toxic proportions in food
US8206766B2 (en) * 2005-03-21 2012-06-26 Ying Zhang Method for using bamboo leaf extract as acrylamide inhibitor for heat processing food
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
CA2724006C (en) 2008-05-16 2014-04-22 Colgate-Palmolive Company Oral compositions and uses thereof
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
BE1018786A3 (en) * 2010-01-19 2011-08-02 Akajoua Rachid THE WAFFLE OF LIEGE RECIPE ARTISANAL MACHA.
CN103025174B (en) * 2010-06-25 2014-11-12 木村修一 Method for reduction of acrylamide content in heat-treated processed food
CN104126743B (en) * 2014-04-16 2016-06-29 南昌大学 A method for reducing furan formation in thermally processed foods
JPWO2018169055A1 (en) 2017-03-16 2020-01-23 学校法人北里研究所 Novel poconiolide compounds and uses thereof
GB2559436B (en) * 2017-07-07 2019-08-28 Frito Lay Trading Co Gmbh Snack food manufacture
CN111109322A (en) * 2019-12-25 2020-05-08 佛山职业技术学院 Method for inhibiting acrylamide production in baked food and cookie

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02100660A (en) * 1988-10-07 1990-04-12 Nasa:Kk food preservation methods
US6495185B1 (en) * 1996-10-31 2002-12-17 Slk Foundation Flavoring composition, production and use thereof
AUPQ598300A0 (en) * 2000-03-03 2000-03-23 Citrus Sensation Pty Ltd Citrus fruit preservative
US20030219518A1 (en) * 2002-05-21 2003-11-27 Zhaoaying Li Process and apparatus for reducing residual level of acrylamide in heat processed food

Also Published As

Publication number Publication date
FI20021807A7 (en) 2004-04-11
AU2003264663A1 (en) 2004-05-04
FI20021807A0 (en) 2002-10-10
WO2004032647A1 (en) 2004-04-22

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