HK1128202A1 - Process flavours with low acrylamide - Google Patents

Process flavours with low acrylamide

Info

Publication number
HK1128202A1
HK1128202A1 HK09106050.5A HK09106050A HK1128202A1 HK 1128202 A1 HK1128202 A1 HK 1128202A1 HK 09106050 A HK09106050 A HK 09106050A HK 1128202 A1 HK1128202 A1 HK 1128202A1
Authority
HK
Hong Kong
Prior art keywords
low acrylamide
process flavours
yeast
acrylamide
amount
Prior art date
Application number
HK09106050.5A
Other languages
English (en)
Inventor
Jan Gerrit Kortes
Bertus Noordam
Original Assignee
Dsm Ip Assets Bv
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=37831709&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=HK1128202(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of HK1128202A1 publication Critical patent/HK1128202A1/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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents 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
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • 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
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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)
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
  • Fodder In General (AREA)
  • Seeds, Soups, And Other Foods (AREA)
HK09106050.5A 2005-12-28 2009-07-06 Process flavours with low acrylamide HK1128202A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US75421905P 2005-12-28 2005-12-28
EP05113023 2005-12-28
PCT/EP2006/012648 WO2007073945A1 (en) 2005-12-28 2006-12-22 Process flavours with low acrylamide

Publications (1)

Publication Number Publication Date
HK1128202A1 true HK1128202A1 (en) 2009-10-23

Family

ID=37831709

Family Applications (1)

Application Number Title Priority Date Filing Date
HK09106050.5A HK1128202A1 (en) 2005-12-28 2009-07-06 Process flavours with low acrylamide

Country Status (15)

Country Link
US (2) US20080317904A1 (xx)
EP (2) EP1971219B2 (xx)
JP (1) JP5452933B2 (xx)
KR (1) KR101355783B1 (xx)
AR (1) AR056858A1 (xx)
AU (1) AU2006331045B2 (xx)
CA (1) CA2631839C (xx)
DK (1) DK3357345T3 (xx)
EA (1) EA016260B1 (xx)
HK (1) HK1128202A1 (xx)
IL (1) IL191980A (xx)
NO (1) NO20083300L (xx)
PL (2) PL3357345T3 (xx)
RS (1) RS57272B2 (xx)
WO (1) WO2007073945A1 (xx)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5452933B2 (ja) 2005-12-28 2014-03-26 ディーエスエム アイピー アセッツ ビー．ブイ． 低アクリルアミドのプロセスフレーバー
US20120269926A1 (en) * 2008-02-19 2012-10-25 Xuefeng Yu Yeast extract and method of producng the same
JP4909326B2 (ja) * 2008-04-01 2012-04-04 キリンフードテック株式会社 チーズ風味及び／又は乳感増強方法
CN101669576B (zh) * 2008-09-12 2013-02-20 安琪酵母股份有限公司 一种酵母组合物及饲料
WO2010046313A1 (en) 2008-10-20 2010-04-29 Dsm Ip Assets B.V. Fish flavour
CA2746857A1 (en) * 2008-12-16 2010-06-24 Novozymes A/S Stabilization of asparaginase
CN101756151B (zh) * 2008-12-24 2012-12-12 安琪酵母股份有限公司 一种高谷氨酸酵母抽提物及其制备方法
WO2011000824A2 (en) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception
RU2603061C2 (ru) 2010-03-02 2016-11-20 Ренессанс Байосайенс Корп., Функциональное улучшение микроорганизмов для минимизации продукции акриламида
DK2713774T3 (da) 2011-05-31 2019-09-23 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af et gærafledt produkt, der omfatter reducerende sukker
RU2769287C2 (ru) * 2013-01-11 2022-03-30 Импоссибл Фудз Инк. Способы и композиции пригодных к потреблению материалов
EP3288394A4 (en) * 2015-04-28 2019-01-23 Mars, Incorporated PROCESS FOR THE PREPARATION OF A STERILIZED WASTE FOOD PRODUCT
WO2021209582A1 (en) * 2020-04-16 2021-10-21 Dsm Ip Assets B.V. Dark yeast extract
MX2022013621A (es) * 2020-04-29 2022-11-16 Unilever Ip Holdings B V Proceso para la preparacion de un saborizante.
US20240130407A1 (en) * 2021-02-22 2024-04-25 Dsm Ip Assets B.V. Coated meat or fish substitute

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US4165391A (en) * 1976-06-08 1979-08-21 Stauffer Chemical Company Agent for providing meaty flavor in foods
JPS5592672A (en) * 1979-01-05 1980-07-14 Ajinomoto Co Inc Preparation of yeast extract
GB8630012D0 (en) * 1986-12-16 1987-01-28 Ici Plc Decomposition of acrylamide
US5216945A (en) * 1987-04-06 1993-06-08 Nestec S.A. Apparatus for preparation of a flavoring agent
CH670743A5 (xx) * 1987-04-06 1989-07-14 Nestle Sa
WO2002032231A1 (en) 2000-10-19 2002-04-25 Edens, Luppo Protein hydrolysates
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
EP1553848B1 (en) 2002-10-11 2007-09-05 Novozymes A/S Method of preparing a heat-treated product
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
JP2004305201A (ja) * 2002-11-27 2004-11-04 Hayashibara Biochem Lab Inc アクリルアミドの生成抑制方法とその用途
ES2331068T5 (es) * 2002-12-19 2015-08-10 Dsm Ip Assets B.V. Nuevo proceso de producción de alimentos
JP2004283062A (ja) * 2003-03-20 2004-10-14 Riken Vitamin Co Ltd 加熱調理された加工食品
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
EP1740059A2 (en) 2004-02-09 2007-01-10 Cargill, Incorporated Coating food for reducing acrylamide formation
US20070190208A1 (en) 2004-02-26 2007-08-16 Dsm Ip Assets B.V. Novel food production process
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
JP5065006B2 (ja) * 2004-04-06 2012-10-31 ジボダン ネーダーランド サービシーズ ビー．ブイ． メイラードフレーバー調製物の製造方法
AU2006254206B2 (en) * 2005-05-31 2012-02-02 Dsm Ip Assets B.V. Novel process for enzymatic acrylamide reduction in food products
JP5452933B2 (ja) 2005-12-28 2014-03-26 ディーエスエム アイピー アセッツ ビー．ブイ． 低アクリルアミドのプロセスフレーバー

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

Also Published As

Publication number Publication date
PL1971219T3 (pl) 2018-08-31
RS57272B1 (sr) 2018-08-31
CA2631839C (en) 2013-10-29
CA2631839A1 (en) 2007-07-05
WO2007073945A1 (en) 2007-07-05
NO20083300L (no) 2008-09-22
EA200801605A1 (ru) 2008-10-30
AU2006331045A1 (en) 2007-07-05
AU2006331045B2 (en) 2011-11-24
EA016260B1 (ru) 2012-03-30
RS57272B2 (sr) 2020-08-31
EP1971219A1 (en) 2008-09-24
KR20080079288A (ko) 2008-08-29
EP3357345B1 (en) 2020-02-12
EP3357345A1 (en) 2018-08-08
JP5452933B2 (ja) 2014-03-26
US20080317904A1 (en) 2008-12-25
IL191980A (en) 2014-06-30
KR101355783B1 (ko) 2014-01-24
PL3357345T3 (pl) 2020-07-13
EP1971219B2 (en) 2020-05-27
JP2009521914A (ja) 2009-06-11
AR056858A1 (es) 2007-10-24
DK3357345T3 (da) 2020-05-04
IL191980A0 (en) 2008-12-29
US20160249649A1 (en) 2016-09-01
PL1971219T5 (pl) 2020-10-19
EP1971219B1 (en) 2018-03-21

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Legal Events

Date Code Title Description
PC Patent ceased (i.e. patent has lapsed due to the failure to pay the renewal fee)

Effective date: 20161222