WO2004032647A1 - A process and composition for preventing or reducing the formation of acrylamide in foods - Google Patents
A process and composition for preventing or reducing the formation of acrylamide in foods Download PDFInfo
- Publication number
- WO2004032647A1 WO2004032647A1 PCT/FI2003/000711 FI0300711W WO2004032647A1 WO 2004032647 A1 WO2004032647 A1 WO 2004032647A1 FI 0300711 W FI0300711 W FI 0300711W WO 2004032647 A1 WO2004032647 A1 WO 2004032647A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flavonoid
- food
- blend
- acrylamide
- process according
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 75
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 67
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 34
- 230000008569 process Effects 0.000 title claims abstract description 28
- 230000015572 biosynthetic process Effects 0.000 title claims abstract description 22
- 229930003935 flavonoid Natural products 0.000 claims abstract description 102
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 102
- 150000002215 flavonoids Chemical class 0.000 claims abstract description 100
- 239000002243 precursor Substances 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 235000012041 food component Nutrition 0.000 claims abstract description 10
- 239000005417 food ingredient Substances 0.000 claims abstract description 10
- 235000013606 potato chips Nutrition 0.000 claims description 16
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 235000008429 bread Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 235000010675 chips/crisps Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 claims description 5
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 229960001230 asparagine Drugs 0.000 claims description 5
- 235000009582 asparagine Nutrition 0.000 claims description 5
- 150000002206 flavan-3-ols Chemical class 0.000 claims description 5
- 235000011987 flavanols Nutrition 0.000 claims description 5
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 claims description 5
- 150000002216 flavonol derivatives Chemical class 0.000 claims description 5
- 235000011957 flavonols Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims description 4
- 235000007238 Secale cereale Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 150000001765 catechin Chemical class 0.000 claims description 4
- 235000005487 catechin Nutrition 0.000 claims description 4
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 4
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000016213 coffee Nutrition 0.000 claims description 3
- 235000013353 coffee beverage Nutrition 0.000 claims description 3
- 235000012020 french fries Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 235000005875 quercetin Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 2
- 208000003643 Callosities Diseases 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 2
- 235000013405 beer Nutrition 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 235000015496 breakfast cereal Nutrition 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000012495 crackers Nutrition 0.000 claims description 2
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 2
- 235000013332 fish product Nutrition 0.000 claims description 2
- 235000013575 mashed potatoes Nutrition 0.000 claims description 2
- 235000012459 muffins Nutrition 0.000 claims description 2
- 235000007743 myricetin Nutrition 0.000 claims description 2
- 235000012771 pancakes Nutrition 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims description 2
- 235000013550 pizza Nutrition 0.000 claims description 2
- 235000012434 pretzels Nutrition 0.000 claims description 2
- 235000012789 taco shells Nutrition 0.000 claims description 2
- 235000008371 tortilla/corn chips Nutrition 0.000 claims description 2
- 235000012773 waffles Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims 3
- 235000013616 tea Nutrition 0.000 claims 3
- 244000291564 Allium cepa Species 0.000 claims 2
- 239000007864 aqueous solution Substances 0.000 claims 2
- 230000002195 synergetic effect Effects 0.000 claims 2
- 235000006468 Thea sinensis Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000020279 black tea Nutrition 0.000 claims 1
- 229940117913 acrylamide Drugs 0.000 description 59
- 238000006243 chemical reaction Methods 0.000 description 21
- 238000005755 formation reaction Methods 0.000 description 17
- 239000004615 ingredient Substances 0.000 description 13
- 244000061456 Solanum tuberosum Species 0.000 description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- 238000007254 oxidation reaction Methods 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 229940024606 amino acid Drugs 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 235000013580 sausages Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
- 231100000647 material safety data sheet Toxicity 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000000670 limiting effect Effects 0.000 description 3
- 238000001294 liquid chromatography-tandem mass spectrometry Methods 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 241000723418 Carya Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 2
- CKLJMWTZIZZHCS-UWTATZPHSA-N D-aspartic acid Chemical compound OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 description 2
- ZRALSGWEFCBTJO-UHFFFAOYSA-N Guanidine Chemical compound NC(N)=N ZRALSGWEFCBTJO-UHFFFAOYSA-N 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- QIGBRXMKCJKVMJ-UHFFFAOYSA-N Hydroquinone Chemical compound OC1=CC=C(O)C=C1 QIGBRXMKCJKVMJ-UHFFFAOYSA-N 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000005917 acylation reaction Methods 0.000 description 2
- 229960005261 aspartic acid Drugs 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 235000012780 rye bread Nutrition 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 235000012239 silicon dioxide Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- 235000007331 (-)-catechin Nutrition 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 239000001149 (9Z,12Z)-octadeca-9,12-dienoate Substances 0.000 description 1
- WTTJVINHCBCLGX-UHFFFAOYSA-N (9trans,12cis)-methyl linoleate Natural products CCCCCC=CCC=CCCCCCCCC(=O)OC WTTJVINHCBCLGX-UHFFFAOYSA-N 0.000 description 1
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- LNJCGNRKWOHFFV-UHFFFAOYSA-N 3-(2-hydroxyethylsulfanyl)propanenitrile Chemical compound OCCSCCC#N LNJCGNRKWOHFFV-UHFFFAOYSA-N 0.000 description 1
- JIGUICYYOYEXFS-UHFFFAOYSA-N 3-tert-butylbenzene-1,2-diol Chemical compound CC(C)(C)C1=CC=CC(O)=C1O JIGUICYYOYEXFS-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- PKIXXJPMNDDDOS-UHFFFAOYSA-N Methyl linoleate Natural products CCCCC=CCCC=CCCCCCCCC(=O)OC PKIXXJPMNDDDOS-UHFFFAOYSA-N 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- CHJJGSNFBQVOTG-UHFFFAOYSA-N N-methyl-guanidine Natural products CNC(N)=N CHJJGSNFBQVOTG-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 125000003368 amide group Chemical group 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 238000010719 annulation reaction Methods 0.000 description 1
- 125000000613 asparagine group Chemical group N[C@@H](CC(N)=O)C(=O)* 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000001325 capsicum annuum l. var. longum oleoresin Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009615 deamination Effects 0.000 description 1
- 238000006481 deamination reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- SWSQBOPZIKWTGO-UHFFFAOYSA-N dimethylaminoamidine Natural products CN(C)C(N)=N SWSQBOPZIKWTGO-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 125000004387 flavanoid group Chemical group 0.000 description 1
- -1 flavonoids flavonoid Chemical class 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000003 human carcinogen Toxicity 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 238000005935 nucleophilic addition reaction Methods 0.000 description 1
- 230000000269 nucleophilic effect Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- DYUUPIKEWLHQGQ-SDXBLLFJSA-N paprika oleoresin Chemical compound C(\[C@]12[C@@](O1)(C)C[C@@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=C[C@H]1C(C)=C[C@H](O)CC1(C)C DYUUPIKEWLHQGQ-SDXBLLFJSA-N 0.000 description 1
- 229940097156 peroxyl Drugs 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000004297 potassium metabisulphite Substances 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000036647 reaction Effects 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 239000004296 sodium metabisulphite Substances 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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 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
- 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 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
- 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 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
- 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 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
- 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
Definitions
- the present invention relates to a process for preventing or reducing the formation of acrylamide and/or its precursors formed during cooking or food processing or food heating or food storage.
- the present invention also relates to the use of this process for food, food ingredients or food products which are cooked or heated at relatively high temperature by heating, frying, deep-frying, baking, roasting, toasting or grilling.
- the present invention also relates to the use of a flavonoid and/or a flavonoid blend for preventing or reducing the formation of acrylamide and/or its precursors formed during cooking or food processing or food heating or food storage.
- acrylamide may be carcinogenic for humans.
- Lingnert etal. (2002) have suggested a number of possible routes for acrylamide formation, the main precursor appearing to be acrolein, which is an aldehyde with acrylamide-like structure. Acrolein is an intermediate in many food processing reactions, including oxidation. Another likely precursor is asparagine.
- An object of the invention is to provide a solution to the problem of high acrylamide content in certain foodstuffs.
- the process of the present invention is mainly characterised in that a flavonoid and/or a flavonoid blend is added to the food, the food ingredient(s) or the food product.
- Another object of the invention is to provide a composition for preventing or reducing the formation of acrylamide and/or its precursors formed during cooking or food processing or food heating or food storage.
- this composition is mainly characterised in that it contains a flavonoid and/or a flavonoid blend.
- flavonoids phenolic compounds
- Some flavonoids also seem to be protective against diseases such as cancer and inflammatory and cardiovascular diseases, primarily because of their antioxi- dant activity and ability to scavenge free radicals (Hosny, and Rosazza, 2002).
- the antioxidant activity of some catechins may be explained by their ability to trap peroxyl radicals by donation of hydrogen from phenolic rings A and B.
- the flavonoids are highly reactive during food processing (Es-Safi, N. etal. 2001) owing to the acidic character of their hydroxyl groups and the nucleophilic properties of the phenolic rings. Among the reactions are oxidation and addition, leading to various adducts and eventually to tannin-like polymeric compounds. Pierpoint (1990) has noted that flavonoids can react with chemical residues such as guanidine, amide, peptide, and carboxyl groups.
- Mallinckrodt Chemicals in its Material Safety Data Sheet (MSDS, 2000), states that acrylamide can be stabilized with t-butylpyrocatechol and other antioxidants.
- Flavomare ® from SLK Companies- SLK Foundation
- Flavomare ® is currently used as a spice and salt substitute but can also be used in sweet drinks.
- Flavomare ® was shown to be an exceptionally strong antioxidant both in vitro and in vivo.
- cholesterol studies Flavomare ® has reduced cholesterol values (Mursu J etal., Change etal., 2001 and Vuorela etal., 2001 and M. Ahotupa, 2000).
- Flavomare ® seasoning is available in liquid or powder form.
- the liquid form is used in juices, while the powder form is used as a table spice or salt substitute.
- Flavomare ® (SLK Companies, Helsinki, Finland) is protected worldwide with patents and patent applications.
- Flavomare ® JB extract (Flavomare ® JB is a commercially available product containing about 45% of T baseTM 60 (green tea), 45% of apple concentrate and 10% of onion concentrate. Flavomare ® JB is a chlorophyll-free liquid and its recommended dosage in the final product is between 0.05 and 0.15%).
- both groups of potato slices were fried in palm oil, as 50-60 g batches, in a small-scale deep fat fryer for household use. Each batch was fried separately, in fresh oil, for about 3 minutes until the slices were slightly brown in appearance. Flavonoid solution (0.3%) was added to the oil used for frying the flavonoid-treated potato slices but not to the oil used for frying the control slices. After the potato slices (chips) were removed from the oil, flavonoid powder was sprinkled on the flavonoid-treated slices. The dose was 1% calculated by weight. No flavonoid powder was added to the control group.
- samples representing the test group and the control group were sent to AnalyCen Laboratory in Lidk ⁇ ping, Sweden, for determination of acrylamide content. Samples of the incubated potato chips were also sent to the Department of Applied Chemistry and Microbiology for flavonoid analysis.
- Moisture content and pH values were determined for uncooked potato sam- pies as well as the fried samples. The moisture content was evaluated after the samples had been in an incubator at 105 °C overnight. The pH measurement was made with a Radiometer PHM 92 Lab (electrode type GK 2401 C).
- Table 1 shows the acrylamide contents of the potato chips samples analysed immediately after frying.
- the content of acrylamide was 1282 ⁇ g/kg in the treated group and 3186 ⁇ g/kg in the control group.
- the acrylamide content in the control chips is 150% higher than in the chips treated with Flavomare ® .
- Table 2 shows the acrylamide contents of the potato chip samples after incubating for four days in 40 °C, in darkness. After incubation, the content of acrylamide was 2100 ⁇ g/kg in the control group and 1100 ⁇ g/kg in the test group. Acrylamide content is thus 90% higher in the control potato chips than in the chips containing Flavomare ® . NOTE THE PERCENTAGE. Table 2. Acrylamide of Potato chips after 4 days oxidation at 40 °oC 2
- flavonoid results presented in table 3, clearly show that the flavonoid spice effectively diffuses in to potato chips.
- the amount of flavonoids, 7.1 ⁇ g/g of Flavonols and 1092 ⁇ g/g of catechins (Flavanols) appears to be sufficient to reduce the formation of acrylamide in the preparation of potato chips.
- the low pH value (3.42) of the flavonoid blend in liquid form is due to the hydroxyl groups in the phenolic compounds (Es-Safi etal. 2001).
- THIS VALUE IS NOT GIVEN IN THE TABLE The difference in the pH values of samples before and after frying is small but smallest when the flavonoids are present (table 5).
- the following examples 4 - 10 are examples of foods prepared with different flavonoid containing Flavomare ® products.
- the method(s) of adding the flavonoid and/or the flavonoid blend can for example be chosen from the methods described in the examples 1-3. All these examples (1-10) should by no means be construed as limiting the scope of the present invention.
- Flavomare ® used in the above described British sausage is Flavomare ® RM80.
- the above seasoning is prepared by mixing the ingredients including Flavomare ® JB together and it is thereafter injected into the bacon before cooking of the bacon.
- the composition of Flavomare ® JB is described in the table below.
- Flavomare® B (bread) 7.90
- the above ingredients including Flavomare ® B are mixed together. Thereaf- ter the dough is baked.
- Citric acid solution ( 50 % ) 1.50
- Flavomare ® JB The above ingredients including Flavomare ® JB are simply mixed together and the juice product is thereafter ready for drinking.
- the composition of Flavomare ® JB is described below.
- Example 10 Potato chips seasoning with Flavomare ® RM 80
- the above potato chip seasoning containing Flavomare ® RM 80 is made by mixing the ingredients together. Thereafter the seasoning is added to the potato chip dough or the uncooked chips before the frying step.
- Flavomare ® RM 80 This is a discoloured Flavomare ® that could be used in ready meal, snacks, meat products, etc and in general where the turbidity is not important.
- the recommended dosage in the final product is between 0.50 to 1.50 %.
- Flavomare ® B 80 This is a discoloured Flavomare ® with low onion profile to avoid the strong onion (vegetable feelings) flavour and the metallic taste that are undesirable in some products. It could be used in ready meal, snacks, meat products, etc, and in general where the turbidity is not important. .
- This Flavomare ® is good for baking. The recommended dosage in the final product is between 0.50 and 1.50 %.
- Flavomare ® JB This is a discoloured Flavomare ® in liquid form, with low onion profile, suitable for all kinds of foodstuff especially where the turbidity is important as beverages, juices, sauces, marinades, gravies, confectionery, dairy products in general as well as for products that are injected with brine as cook hams, bacons, etc.
- the recommended dosage in the final product is between 0.05 and 0.15 %.
- relatively high temperature is preferably meant a temperature above 100 °C.
- Typical food processes where the temperature is high enough for acrylamide to be formed in considerable amounts are heating, frying, deep-frying, baking, roasting, toasting or grilling.
- Food products that have been found to contain less than 30 ⁇ g/kg of acryla- mide are the following: pizza, pancakes, waffles, scrambled egg, raw, boiled or mashed potatoes, pasta, wheat and rye flour, rice, oat flakes, vegetarian schnitzels, cauliflower gratin, dried fruits, beer (alcohol free), meat and fish products.
- the amount of acrylamide in these products may rise as more analyses are preformed on them, because deviations might occur in the samples.
- the flavonoids according to the process of the invention are advantageously selected from the flavanols and/or the flavonols.
- Other subgroups of the flavonoids may also be selected for the process of the invention.
- flavonols are for example kaempherols, quercetins and myricetins and their derivatives.
- flavanols are for example epigallocatechins, epigal- locatechin gallates, (-)-catechins and epicatechin gallates and their derivatives.
- the flavonoids might be oxidized by action of the polyphenoloxidase that is liberated during the slicing step. Furthermore, hydroquinone, which is formed in the polymerisation of the flavonoids during the enzymatic browning reaction in the hot oil, may react with acrylamide (MSDS, 2000).
- the flavonoids also may undergo reactions with a reducing sugar, with reaction occurring between the OH groups in the flavonoids and the OH reducing groups in the sugar (Bruice, P.Y. 2001). Flavonoids may react with amino acids in deamination and acylation reactions (Bruice, P.Y. 2001). These reactions would decrease the amounts of reducing sugars and amino acids and their potential for participating in the Maillard reaction. In our tests we found that the control sample was browner in appearance than the treated sample after frying. The amount of the free amino acid asparagine, which recently has been reported to be a key precursor in acrylamide formation (Health Canada, 2002), could be decreased as a consequence of the reactions between flavonoids and amino acids.
- the flavonoids might prevent the oxidation of glycerol to acrolein.
- NOTE NEXT SENTENCE It is well known that the flavonoids and their metabolites inhibit lipid oxidation (Hopia, A. & Vuorela, 1997 and Hosny, M., Rosazza J. P. N. 2002, Connie and Christensen, 1996 and Biochemistry & Molecular Biology, 2001).
- the flavonoids could react in several ways with acrolein as an aldehyde (Es-Safi, N. et.al. 2001); possible reactions are nucleophilic addition to the double bond, C-C reaction, and acylation reaction (Bruice, P.Y. 2001).
- the flavonoids could suppress the forma- tion of acrylamide by reacting with acrolein before the moisture content drops too low. At higher moisture levels, flavonoids could prevent the formation of acrylamide from precursors formed in Strecker degradation, which occurs in the Maillard reaction. The amount of acrylamide could also be de- creased by similar reactions, wherein flavonoids react with the amide group of acrylamide in a so called annulation-reaction (Bruice, P.Y. 2001).
- acrylamide is a possible human carcinogen.
- Two main precursors for acrylamide have been proposed: acrolein (aldehyde) and asparagine (amino acid).
- acrolein aldehyde
- asparagine amino acid
- the addition of antioxidants or other substances that will react with the acrylamide or its sources may offer a way to reduce the amount of acrylamide in prepared food.
- the amount in potato chips was dramatically reduced when a flavonoid spice, Flavomare ® , was applied to the raw potatoes.
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2003264663A AU2003264663A1 (en) | 2002-10-10 | 2003-09-30 | A process and composition for preventing or reducing the formation of acrylamide in foods |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20021807 | 2002-10-10 | ||
FI20021807A FI20021807A (en) | 2002-10-10 | 2002-10-10 | Procedure for preventing or reducing acrylamide building in food |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004032647A1 true WO2004032647A1 (en) | 2004-04-22 |
Family
ID=8564734
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
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 |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2003264663A1 (en) |
FI (1) | FI20021807A (en) |
WO (1) | WO2004032647A1 (en) |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004098313A1 (en) * | 2003-05-08 | 2004-11-18 | Helmut Ritter | Acrylamide reduction in food |
EP1568283A1 (en) * | 2002-11-27 | 2005-08-31 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting acrylamide formation and use thereof |
WO2006099798A1 (en) * | 2005-03-21 | 2006-09-28 | Zhejiang University (Hangzhou) Innoessen Bio-Technology Co., Ltd. | A method for using bamboo leaf extract as acrylamide inhibitor for heat processing food |
US7267834B2 (en) | 2003-02-21 | 2007-09-11 | 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 |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
BE1018786A3 (en) * | 2010-01-19 | 2011-08-02 | Akajoua Rachid | THE WAFFLE OF LIEGE RECIPE ARTISANAL MACHA. |
WO2011162250A1 (en) | 2010-06-25 | 2011-12-29 | 吉岡 禎三 | Method for reduction of acrylamide content in heat-treated processed food |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
CN104126743A (en) * | 2014-04-16 | 2014-11-05 | 南昌大学 | Method for reducing generation of furan in heat processed food |
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 |
WO2018169055A1 (en) | 2017-03-16 | 2018-09-20 | 学校法人北里研究所 | Novel pochoniolide compound and use thereof |
US10213627B2 (en) | 2008-05-16 | 2019-02-26 | Colgate-Palmolive Company | Oral compositions and uses therof |
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 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4927651A (en) * | 1988-10-07 | 1990-05-22 | Kabushiki Kaisha Nasa | Method of preserving food |
WO1998018348A1 (en) * | 1996-10-31 | 1998-05-07 | Slk Foundation | Flavouring composition, production and use thereof |
WO2001064041A1 (en) * | 2000-03-03 | 2001-09-07 | Citrus Sensation Pty Ltd | Fruit and vegetable preservative |
US20030219518A1 (en) * | 2002-05-21 | 2003-11-27 | Zhaoaying Li | Process and apparatus for reducing residual level of acrylamide in heat processed food |
-
2002
- 2002-10-10 FI FI20021807A patent/FI20021807A/en unknown
-
2003
- 2003-09-30 AU AU2003264663A patent/AU2003264663A1/en not_active Abandoned
- 2003-09-30 WO PCT/FI2003/000711 patent/WO2004032647A1/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4927651A (en) * | 1988-10-07 | 1990-05-22 | Kabushiki Kaisha Nasa | Method of preserving food |
WO1998018348A1 (en) * | 1996-10-31 | 1998-05-07 | Slk Foundation | Flavouring composition, production and use thereof |
WO2001064041A1 (en) * | 2000-03-03 | 2001-09-07 | Citrus Sensation Pty Ltd | Fruit and vegetable preservative |
US20030219518A1 (en) * | 2002-05-21 | 2003-11-27 | Zhaoaying Li | Process and apparatus for reducing residual level of acrylamide in heat processed food |
Cited By (24)
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 |
EP1568283A1 (en) * | 2002-11-27 | 2005-08-31 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting acrylamide formation and use thereof |
EP1568283A4 (en) * | 2002-11-27 | 2007-02-28 | Hayashibara Biochem Lab | Method of inhibiting acrylamide formation and use thereof |
US7267834B2 (en) | 2003-02-21 | 2007-09-11 | 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 |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8114463B2 (en) | 2003-02-21 | 2012-02-14 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
WO2004098313A1 (en) * | 2003-05-08 | 2004-11-18 | Helmut Ritter | Acrylamide reduction in food |
WO2006099798A1 (en) * | 2005-03-21 | 2006-09-28 | Zhejiang University (Hangzhou) Innoessen Bio-Technology Co., Ltd. | A 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 |
US10213627B2 (en) | 2008-05-16 | 2019-02-26 | Colgate-Palmolive Company | Oral compositions and uses therof |
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 |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
BE1018786A3 (en) * | 2010-01-19 | 2011-08-02 | Akajoua Rachid | THE WAFFLE OF LIEGE RECIPE ARTISANAL MACHA. |
CN103025174A (en) * | 2010-06-25 | 2013-04-03 | 木村修一 | Method for reduction of acrylamide content in heat-treated processed food |
JP5486079B2 (en) * | 2010-06-25 | 2014-05-07 | 修一 木村 | Method for reducing acrylamide in heat-treated foods |
CN103025174B (en) * | 2010-06-25 | 2014-11-12 | 木村修一 | Method for reduction of acrylamide content in heat-treated processed food |
WO2011162250A1 (en) | 2010-06-25 | 2011-12-29 | 吉岡 禎三 | Method for reduction of acrylamide content in heat-treated processed food |
CN104126743A (en) * | 2014-04-16 | 2014-11-05 | 南昌大学 | Method for reducing generation of furan in heat processed food |
CN104126743B (en) * | 2014-04-16 | 2016-06-29 | 南昌大学 | A kind of reduce the method that furan in thermally processed foods generates |
WO2018169055A1 (en) | 2017-03-16 | 2018-09-20 | 学校法人北里研究所 | Novel pochoniolide compound and use thereof |
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 |
Also Published As
Publication number | Publication date |
---|---|
FI20021807A (en) | 2004-04-11 |
FI20021807A0 (en) | 2002-10-10 |
AU2003264663A1 (en) | 2004-05-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Johansson et al. | Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions | |
Friedman et al. | Review of methods for the reduction of dietary content and toxicity of acrylamide | |
WO2004032647A1 (en) | A process and composition for preventing or reducing the formation of acrylamide in foods | |
Inan-Eroglu et al. | Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies | |
KR102098155B1 (en) | Sweetness and/or milk flavor enhancer | |
Crews et al. | Survey of 3-monochloropropane-1, 2-diol (3-MCPD) in selected food groups, 1999-2000 | |
Talab | Effect of cooking methods and freezing storage on the quality characteristics of fish cutlets | |
Erdman et al. | Effect of home preparation practices on nutritive value of food | |
EP3544449B1 (en) | Method for preparing a carbohydrate and/or protein product | |
Mehta | Nutritional and toxicological aspects of the chemical changes of food components and nutrients during heating and cooking | |
Lorenz et al. | Microwave heating of foods‐changes in nutrient and chemical composition | |
Guerra-Hernández | Acrylamide in battered products | |
US6495185B1 (en) | Flavoring composition, production and use thereof | |
RU2676138C1 (en) | Cooking method for culinary products “yam cake with quail meat” | |
Danowska‐Oziewicz et al. | The effect of cooking in a steam‐convection oven on the quality of selected dishes | |
KR101663575B1 (en) | kneading composition using Scapharca subcrenata and manufacturing method of pastry, bread | |
Sevenich et al. | Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (eg, furan, acrylamide, 3-MCPD-esters, HMF) | |
AU2014332536A1 (en) | Food additives and methods of making and using same | |
KR100398938B1 (en) | Method for Manufacturing a functional Pork Cutlet | |
TW201601639A (en) | Flavouring composition | |
González-Mulero et al. | Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting | |
Ioannou et al. | Comparative study of antioxidant activity between basic and convenience foods. | |
US20090022862A1 (en) | Method to limit acrylamide in heated foods | |
Fernández-López et al. | Salt reduction and replacers in food production | |
RU2005127854A (en) | READY KIT FOR PREPARING FOOD |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established | ||
32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 69(1) EPC. ( THE EPO COMMUNICATION FORM 1205A HAS BEEN SENT ON 11-08-2005) |
|
122 | Ep: pct application non-entry in european phase | ||
NENP | Non-entry into the national phase |
Ref country code: JP |
|
WWW | Wipo information: withdrawn in national office |
Country of ref document: JP |