NO20063969L - Redusjon av akrylamid i ferdigmat - Google Patents

Redusjon av akrylamid i ferdigmat

Info

Publication number
NO20063969L
NO20063969L NO20063969A NO20063969A NO20063969L NO 20063969 L NO20063969 L NO 20063969L NO 20063969 A NO20063969 A NO 20063969A NO 20063969 A NO20063969 A NO 20063969A NO 20063969 L NO20063969 L NO 20063969L
Authority
NO
Norway
Prior art keywords
acrylamide
processed foods
compounds
reduction
butenamide
Prior art date
Application number
NO20063969A
Other languages
English (en)
Inventor
John Wescott Finley
Original Assignee
Kraft Foods Holdings 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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20063969L publication Critical patent/NO20063969L/no

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
    • 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
    • A23L5/20—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
    • 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
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers

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)

Abstract

Fremgangsmåter for reduksjon av mengdene av akrylamid og/eller butenamid i prosessert matvarer er tilveiebrakt. Oppfinnelsen angår videre fremgangsmåter for behandling av prosesserte matvarer med inhibitorer, omfattende organiske aminoforbindelser, organiske sulfliydryl-forbindelser og visse andre forbindelser (feks. disulfid reduksjonsmidler), å redusere mengden av akrylamid og/eller butenamid i prosessert mat eksponert for høy varme(generelt over ca. 110°C) under fremstilling eller matlaging.
NO20063969A 2004-03-04 2006-09-05 Redusjon av akrylamid i ferdigmat NO20063969L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/793,343 US20050196504A1 (en) 2004-03-04 2004-03-04 Reduction of acrylamide in processed foods
PCT/US2005/005753 WO2005092117A1 (en) 2004-03-04 2005-02-23 Reduction of acrylamide in processed foods

Publications (1)

Publication Number Publication Date
NO20063969L true NO20063969L (no) 2006-09-05

Family

ID=34912015

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20063969A NO20063969L (no) 2004-03-04 2006-09-05 Redusjon av akrylamid i ferdigmat

Country Status (6)

Country Link
US (1) US20050196504A1 (no)
EP (1) EP1720416A1 (no)
CA (1) CA2557784A1 (no)
NO (1) NO20063969L (no)
RU (1) RU2006134971A (no)
WO (1) WO2005092117A1 (no)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
CA2613624C (en) * 2006-03-21 2011-03-15 Mccain Foods Limited Compositions and methods for surface modification of root vegetable products
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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
US8944072B2 (en) 2009-06-02 2015-02-03 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
US8434496B2 (en) 2009-06-02 2013-05-07 R. J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
CN109730110A (zh) * 2018-02-09 2019-05-10 暨南大学 L-半胱氨酸或l-半胱氨酸盐酸盐在制备活泼羰基化合物抑制剂中的应用
CN113598209B (zh) * 2021-08-08 2024-04-02 浙江省农业科学院 降低烘焙食品中丙烯酰胺含量法及所用食品添加剂组合物
CN113892602A (zh) * 2021-10-11 2022-01-07 泉州师范学院 一种鲭鱼淮山鱼签及其制作方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
JPS55162952A (en) * 1979-06-04 1980-12-18 Dainippon Printing Co Ltd Preparation of semiprocessed good of fried potato
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
US5562941A (en) * 1990-10-31 1996-10-08 Levy; Ehud Process for improving the taste of beverages by reducing bitterness
NZ571718A (en) * 2002-02-20 2010-09-30 Simplot Co J R Precise breeding by modification of an R1, phosphorylase-L and polyphenol oxidase genes in a plant
US20030219518A1 (en) * 2002-05-21 2003-11-27 Zhaoaying Li Process and apparatus for reducing residual level of acrylamide in heat processed food
WO2004004484A2 (en) * 2002-07-02 2004-01-15 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040224066A1 (en) * 2003-02-26 2004-11-11 Lindsay Robert C. Method for suppressing acrylamide formation
US7264838B2 (en) * 2003-08-15 2007-09-04 General Mills, Inc. Method for reducing acrylamide levels in food products and food products produced thereby

Also Published As

Publication number Publication date
EP1720416A1 (en) 2006-11-15
US20050196504A1 (en) 2005-09-08
RU2006134971A (ru) 2008-04-10
CA2557784A1 (en) 2005-10-06
WO2005092117A1 (en) 2005-10-06

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