ZA200506673B - Method for reducing acrylamide formation in thermally processed foods - Google Patents
Method for reducing acrylamide formation in thermally processed foods Download PDFInfo
- Publication number
- ZA200506673B ZA200506673B ZA200506673A ZA200506673A ZA200506673B ZA 200506673 B ZA200506673 B ZA 200506673B ZA 200506673 A ZA200506673 A ZA 200506673A ZA 200506673 A ZA200506673 A ZA 200506673A ZA 200506673 B ZA200506673 B ZA 200506673B
- Authority
- ZA
- South Africa
- Prior art keywords
- calcium
- acrylamide
- cation
- thermally processed
- processed food
- Prior art date
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims description 96
- 238000000034 method Methods 0.000 title claims description 56
- 230000015572 biosynthetic process Effects 0.000 title claims description 28
- 235000021067 refined food Nutrition 0.000 title claims description 27
- 150000001768 cations Chemical class 0.000 claims description 55
- 235000013305 food Nutrition 0.000 claims description 53
- 244000061456 Solanum tuberosum Species 0.000 claims description 35
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 35
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 claims description 27
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims description 27
- 229960001230 asparagine Drugs 0.000 claims description 27
- 235000009582 asparagine Nutrition 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 21
- 239000001110 calcium chloride Substances 0.000 claims description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 16
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- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 claims description 6
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- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 2
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- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 claims description 2
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- 229940050954 calcium lactobionate Drugs 0.000 claims description 2
- 239000001362 calcium malate Substances 0.000 claims description 2
- OLOZVPHKXALCRI-UHFFFAOYSA-L calcium malate Chemical compound [Ca+2].[O-]C(=O)C(O)CC([O-])=O OLOZVPHKXALCRI-UHFFFAOYSA-L 0.000 claims description 2
- 229940016114 calcium malate Drugs 0.000 claims description 2
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- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000292 calcium oxide Substances 0.000 claims description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 2
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Classifications
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- A—HUMAN NECESSITIES
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- 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
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
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| US10/372,154 US20040058045A1 (en) | 2002-09-19 | 2003-02-21 | Method for reducing acrylamide formation in thermally processed foods |
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| ZA200506673B true ZA200506673B (en) | 2006-05-31 |
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| US (1) | US20040058045A1 (pt) |
| EP (2) | EP1810578A3 (pt) |
| JP (1) | JP2006513730A (pt) |
| KR (1) | KR100745302B1 (pt) |
| CN (1) | CN1753624B (pt) |
| AR (1) | AR043235A1 (pt) |
| AT (1) | ATE383085T1 (pt) |
| AU (1) | AU2004216282B2 (pt) |
| BR (1) | BRPI0408036A (pt) |
| CA (1) | CA2516461C (pt) |
| CO (1) | CO5611071A2 (pt) |
| DE (1) | DE602004011196T2 (pt) |
| EG (1) | EG24321A (pt) |
| ES (1) | ES2298721T3 (pt) |
| MX (1) | MXPA05008836A (pt) |
| PT (1) | PT1603411E (pt) |
| RU (1) | RU2323598C2 (pt) |
| TW (1) | TWI238046B (pt) |
| WO (1) | WO2004075657A2 (pt) |
| ZA (1) | ZA200506673B (pt) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US7393550B2 (en) * | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
| US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
| US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | 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 |
| 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 |
| US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
| US20050079254A1 (en) * | 2003-10-10 | 2005-04-14 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
| GB0407301D0 (en) * | 2004-03-31 | 2004-05-05 | Forinnova As | Use |
| US7393903B2 (en) * | 2004-08-04 | 2008-07-01 | Guerry Grune | Devices and methods for the rapid, reliable detection and determination of acrylamide concentration in food substances and prevention of acrylamide formation in the same |
| JP2009513134A (ja) * | 2005-11-01 | 2009-04-02 | プロテウス・インダストリーズ・インコーポレーテッド | 調理済み食材中のアクリルアミドを減少させるための方法 |
| WO2007073613A1 (fr) * | 2005-12-26 | 2007-07-05 | Yi Chen | Procede de preparation de nouveau biscuit sante |
| EP1834527A1 (en) * | 2006-03-13 | 2007-09-19 | Purac Biochem BV | Food product comprising a mixture of calcium salts or a calcium double salt |
| US20070212450A1 (en) * | 2006-03-13 | 2007-09-13 | Purac Biochem B.V. | Food product comprising a mixture of calcium salts or a calcium double salt |
| EP1900289A1 (en) * | 2006-09-18 | 2008-03-19 | Kraft Foods R & D, Inc. Zweigniederlassung München | Low fat potato chips and method for their production |
| US8756102B2 (en) | 2009-11-06 | 2014-06-17 | Edatanetworks Inc. | Method, system, and computer program for attracting local and regional businesses to an automated cause marketing environment |
| WO2011064146A1 (de) * | 2009-11-25 | 2011-06-03 | Basf Se | Verfahren zur herstellung von backwaren |
| WO2011110213A1 (en) * | 2010-03-08 | 2011-09-15 | Nestec S.A. | Treatment of chicory |
| EP2544552B1 (en) * | 2010-03-08 | 2014-04-23 | Nestec S.A. | Treatment of chicory |
| EP2544551A1 (en) * | 2010-03-08 | 2013-01-16 | Nestec S.A. | Treatment of dried chicory |
| US20130064964A1 (en) * | 2011-02-16 | 2013-03-14 | Innophos, Inc. | Monobasic pyrophosphate materials for reducing acrylamide content in food |
| CN102428988B (zh) * | 2011-11-11 | 2013-03-13 | 河南工业大学 | 减少面包中丙烯酰胺生成量的生产方法 |
| EP3197291A1 (en) | 2014-07-04 | 2017-08-02 | West Systems S.r.l | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
| CN105851974A (zh) * | 2016-04-12 | 2016-08-17 | 湖南农业大学 | 一种使富含淀粉的热加工食品增色并降低丙烯酰胺含量的方法 |
| JP2018102631A (ja) * | 2016-12-27 | 2018-07-05 | レイクＲ＆Ｄ株式会社 | 内視鏡用注射具 |
| US20200131161A1 (en) | 2017-03-16 | 2020-04-30 | The Kitasato Institute | Novel pochoniolide compound and use thereof |
| GB2601759B (en) * | 2020-12-08 | 2023-04-26 | Douwe Egberts Bv | A method of producing a coffee product |
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| GB335214A (en) * | 1929-06-19 | 1930-09-19 | Josef Dapper | Improvements in or relating to flour and dough |
| US2448152A (en) * | 1947-01-27 | 1948-08-31 | Alva R Patton | Processes for controlling potato chip color |
| IL31276A (en) * | 1967-12-27 | 1973-06-29 | Bayer Ag | Purified l-asparaginase and its preparation |
| GB1230032A (pt) * | 1968-06-24 | 1971-04-28 | ||
| US3652402A (en) * | 1968-08-31 | 1972-03-28 | Tanabe Seiyaku Co | Asparaginase having anti-tumor activity and process for preparing the same |
| CA971031A (en) * | 1972-12-11 | 1975-07-15 | Tadanobu Nakadai | Process for manufacturing soy sauce using enzymatic preparation(s) |
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-
2003
- 2003-02-21 US US10/372,154 patent/US20040058045A1/en not_active Abandoned
-
2004
- 2004-02-06 AU AU2004216282A patent/AU2004216282B2/en not_active Ceased
- 2004-02-06 WO PCT/US2004/003448 patent/WO2004075657A2/en active IP Right Grant
- 2004-02-06 JP JP2005518876A patent/JP2006513730A/ja active Pending
- 2004-02-06 CA CA2516461A patent/CA2516461C/en not_active Expired - Fee Related
- 2004-02-06 ES ES04709042T patent/ES2298721T3/es not_active Expired - Lifetime
- 2004-02-06 EP EP07075309A patent/EP1810578A3/en not_active Withdrawn
- 2004-02-06 AT AT04709042T patent/ATE383085T1/de not_active IP Right Cessation
- 2004-02-06 MX MXPA05008836A patent/MXPA05008836A/es active IP Right Grant
- 2004-02-06 BR BRPI0408036-0A patent/BRPI0408036A/pt not_active IP Right Cessation
- 2004-02-06 RU RU2005129989/13A patent/RU2323598C2/ru not_active IP Right Cessation
- 2004-02-06 EP EP04709042A patent/EP1603411B1/en not_active Expired - Lifetime
- 2004-02-06 DE DE602004011196T patent/DE602004011196T2/de not_active Expired - Lifetime
- 2004-02-06 KR KR1020057015473A patent/KR100745302B1/ko not_active IP Right Cessation
- 2004-02-06 CN CN2004800048556A patent/CN1753624B/zh not_active Expired - Fee Related
- 2004-02-06 PT PT04709042T patent/PT1603411E/pt unknown
- 2004-02-19 TW TW093104119A patent/TWI238046B/zh not_active IP Right Cessation
- 2004-02-20 AR ARP040100523A patent/AR043235A1/es active IP Right Grant
-
2005
- 2005-08-19 ZA ZA200506673A patent/ZA200506673B/en unknown
- 2005-08-20 EG EGNA2005000476 patent/EG24321A/xx active
- 2005-09-09 CO CO05091264A patent/CO5611071A2/es not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| EP1810578A2 (en) | 2007-07-25 |
| CN1753624A (zh) | 2006-03-29 |
| AU2004216282A1 (en) | 2004-09-10 |
| ES2298721T3 (es) | 2008-05-16 |
| EG24321A (en) | 2009-01-21 |
| MXPA05008836A (es) | 2006-02-17 |
| EP1603411A4 (en) | 2006-04-05 |
| RU2323598C2 (ru) | 2008-05-10 |
| CO5611071A2 (es) | 2006-02-28 |
| DE602004011196D1 (de) | 2008-02-21 |
| WO2004075657A3 (en) | 2004-11-11 |
| US20040058045A1 (en) | 2004-03-25 |
| CA2516461C (en) | 2011-06-14 |
| WO2004075657B1 (en) | 2005-02-17 |
| DE602004011196T2 (de) | 2009-01-02 |
| TWI238046B (en) | 2005-08-21 |
| AU2004216282B2 (en) | 2008-08-21 |
| CN1753624B (zh) | 2010-05-12 |
| JP2006513730A (ja) | 2006-04-27 |
| PT1603411E (pt) | 2008-03-27 |
| AR043235A1 (es) | 2005-07-20 |
| KR100745302B1 (ko) | 2007-08-01 |
| BRPI0408036A (pt) | 2006-06-06 |
| EP1603411B1 (en) | 2008-01-09 |
| EP1810578A3 (en) | 2008-04-02 |
| RU2005129989A (ru) | 2006-05-27 |
| KR20050107441A (ko) | 2005-11-11 |
| EP1603411A2 (en) | 2005-12-14 |
| CA2516461A1 (en) | 2004-09-10 |
| WO2004075657A2 (en) | 2004-09-10 |
| ATE383085T1 (de) | 2008-01-15 |
| TW200415999A (en) | 2004-09-01 |
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