HK1089055A1 - Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide - Google Patents

Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide

Info

Publication number
HK1089055A1
HK1089055A1 HK06109620.3A HK06109620A HK1089055A1 HK 1089055 A1 HK1089055 A1 HK 1089055A1 HK 06109620 A HK06109620 A HK 06109620A HK 1089055 A1 HK1089055 A1 HK 1089055A1
Authority
HK
Hong Kong
Prior art keywords
corn
acrylamide
based foods
based food
reduced levels
Prior art date
Application number
HK06109620.3A
Other languages
English (en)
Inventor
Lee Michael Teras
Stephen Paul Zimmerman
David Vincent Zyzak
Peter Yau Tak Lin
Marko Stojanovic
Robrt Alan Sanders
Maria Dolores Martinez-Serna Villigran
John Keeney Howie
Richard Gerald Schafermeyer
Original Assignee
Procter & Gamble
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=33539697&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=HK1089055(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of HK1089055A1 publication Critical patent/HK1089055A1/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
    • 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
    • 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
    • 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
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
HK06109620.3A 2003-06-25 2006-08-29 Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide HK1089055A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/603,279 US7527815B2 (en) 2003-06-25 2003-06-25 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
PCT/US2004/018825 WO2005004628A1 (en) 2003-06-25 2004-06-14 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

Publications (1)

Publication Number Publication Date
HK1089055A1 true HK1089055A1 (en) 2006-11-24

Family

ID=33539697

Family Applications (1)

Application Number Title Priority Date Filing Date
HK06109620.3A HK1089055A1 (en) 2003-06-25 2006-08-29 Method for reducing acrylamide in corn-based foods, and corn-based foods having reduced levels of acrylamide

Country Status (15)

Country Link
US (1) US7527815B2 (xx)
EP (1) EP1638412B1 (xx)
JP (1) JP2007523619A (xx)
KR (1) KR20060035616A (xx)
CN (1) CN1812726B (xx)
AT (1) ATE462306T1 (xx)
AU (1) AU2004255162B2 (xx)
BR (1) BRPI0411724A (xx)
CA (1) CA2529937C (xx)
DE (1) DE602004026305D1 (xx)
DK (1) DK1638412T3 (xx)
ES (1) ES2341172T3 (xx)
HK (1) HK1089055A1 (xx)
NZ (1) NZ543639A (xx)
WO (1) WO2005004628A1 (xx)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
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US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
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
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
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
NZ567293A (en) 2005-09-20 2011-12-22 Simplot Co J R Low acrylamide foods obtained from plants with reduced asparagine levels
AR058936A1 (es) * 2006-01-05 2008-03-05 Procter & Gamble Metodos para reducir la asparagina en materiales alimenticios mediante enfriamiento
WO2007077545A1 (en) * 2006-01-05 2007-07-12 The Procter & Gamble Company Methods for reducing asparagine in a dough food component
RU2429716C2 (ru) * 2006-03-21 2011-09-27 Маккейн Фудс Лимитед Композиции и способы для модификации поверхности пищевых продуктов из корнеплодов
US20080166452A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a food material using cooling
US20080166450A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a dough food component using water activity
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
EP2174556A1 (en) 2008-10-10 2010-04-14 Nestec S.A. Method for reducing acrylamide
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
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
EP2842614A1 (en) * 2013-08-30 2015-03-04 Biotage AB Sample preparation method for analysis of acrylamide
CN112385773A (zh) * 2020-11-18 2021-02-23 湖北卧龙神厨食品股份有限公司 一种酥脆锅巴的生产工艺
CN115836720A (zh) * 2022-12-12 2023-03-24 湖南省作物研究所 一种爆米花及其生产方法

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US2780552A (en) * 1954-04-01 1957-02-05 Jr Miles J Willard Dehydration of cooked potato
US2759832A (en) * 1954-11-15 1956-08-21 Jr James Cording Drum drying of cooked mashed potatoes
US2905559A (en) * 1958-11-13 1959-09-22 Little Inc A Process for preparing a corn chip product
US3085020A (en) * 1960-08-18 1963-04-09 Gen Foods Corp Method of making a french fried potato product
US3369908A (en) * 1965-04-02 1968-02-20 Roberto M. Gonzalez Process for producing tortilla flour
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EP1570750B1 (en) * 1996-07-01 2007-10-10 The Procter & Gamble Company Dehydrated potato flakes
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US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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EP1419702A1 (en) * 2002-11-15 2004-05-19 Vico S.A. Method for preventing acrylamide formation during heat-treatment of food
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AU2003258855A1 (en) * 2003-01-03 2004-07-29 Mun Yhung Jung Method for the reduction of acrylamide formation

Also Published As

Publication number Publication date
KR20060035616A (ko) 2006-04-26
CA2529937A1 (en) 2005-01-20
WO2005004628A1 (en) 2005-01-20
ATE462306T1 (de) 2010-04-15
CN1812726A (zh) 2006-08-02
AU2004255162B2 (en) 2007-12-20
US20040265429A1 (en) 2004-12-30
EP1638412A1 (en) 2006-03-29
ES2341172T3 (es) 2010-06-16
BRPI0411724A (pt) 2006-08-08
DK1638412T3 (da) 2011-01-10
AU2004255162A1 (en) 2005-01-20
CN1812726B (zh) 2010-06-09
EP1638412B1 (en) 2010-03-31
DE602004026305D1 (de) 2010-05-12
NZ543639A (en) 2009-05-31
US7527815B2 (en) 2009-05-05
JP2007523619A (ja) 2007-08-23
CA2529937C (en) 2011-09-27

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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: 20140614