ZA200502617B - Method for reducing acrylamide formation in thermally processed foods - Google Patents

Method for reducing acrylamide formation in thermally processed foods Download PDF

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Publication number
ZA200502617B
ZA200502617B ZA200502617A ZA200502617A ZA200502617B ZA 200502617 B ZA200502617 B ZA 200502617B ZA 200502617 A ZA200502617 A ZA 200502617A ZA 200502617 A ZA200502617 A ZA 200502617A ZA 200502617 B ZA200502617 B ZA 200502617B
Authority
ZA
South Africa
Prior art keywords
asparagine
thermally processed
processed foods
food
acrylamide
Prior art date
Application number
ZA200502617A
Other languages
English (en)
Inventor
Vincent Allen Elder
John Gregory Fulcher
Henry Kin-Hang Leung
Original Assignee
Frito Lay North America 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=31992517&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ZA200502617(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of ZA200502617B publication Critical patent/ZA200502617B/en

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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
    • 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
    • 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
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
ZA200502617A 2002-09-19 2005-03-31 Method for reducing acrylamide formation in thermally processed foods ZA200502617B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/247,504 US7037540B2 (en) 2002-09-19 2002-09-19 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
ZA200502617B true ZA200502617B (en) 2006-09-27

Family

ID=31992517

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA200502617A ZA200502617B (en) 2002-09-19 2005-03-31 Method for reducing acrylamide formation in thermally processed foods

Country Status (16)

Country Link
US (2) US7037540B2 (zh)
EP (1) EP1553845B1 (zh)
JP (2) JP4398373B2 (zh)
KR (1) KR100595873B1 (zh)
CN (1) CN100508775C (zh)
AR (1) AR042182A1 (zh)
AU (1) AU2003265789B2 (zh)
BR (1) BRPI0314458B1 (zh)
CA (1) CA2499148C (zh)
CL (1) CL2004000287A1 (zh)
ES (1) ES2666189T3 (zh)
MX (1) MXPA05003043A (zh)
RU (1) RU2302745C2 (zh)
TW (1) TWI280102B (zh)
WO (1) WO2004026042A1 (zh)
ZA (1) ZA200502617B (zh)

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AU2003265789A1 (en) 2004-04-08
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AU2003265789A2 (en) 2004-04-08
CL2004000287A1 (es) 2005-03-11
EP1553845B1 (en) 2018-02-28
KR20050057495A (ko) 2005-06-16
JP2006187301A (ja) 2006-07-20
RU2302745C2 (ru) 2007-07-20
AR042182A1 (es) 2005-06-15
JP2006500024A (ja) 2006-01-05
US20060127534A1 (en) 2006-06-15
JP4399433B2 (ja) 2010-01-13
US7037540B2 (en) 2006-05-02
AU2003265789B2 (en) 2008-05-08
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CN1681395A (zh) 2005-10-12
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BRPI0314458B1 (pt) 2016-10-11
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US20040058054A1 (en) 2004-03-25
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EP1553845A1 (en) 2005-07-20
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