Invention Grant
US07867529B2 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
有权
降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
- Patent Title: Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
- Patent Title (中): 降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
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Application No.: US12390540Application Date: 2009-02-23
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Publication No.: US07867529B2Publication Date: 2011-01-11
- Inventor: David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
- Applicant: David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
- Applicant Address: US OH Cincinnati
- Assignee: The Procter & Gamble Company
- Current Assignee: The Procter & Gamble Company
- Current Assignee Address: US OH Cincinnati
- Agent Cynthia L. Clay; Adam W Borgman; Kim William Zerby
- Main IPC: A23B7/155
- IPC: A23B7/155 ; A23J3/34 ; A23L1/217 ; A23L3/3571 ; A23L1/212 ; A23L1/00
Abstract:
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
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