Invention Grant
- Patent Title: Reduction of acrylamide formation in cooked starchy foods
- Patent Title (中): 煮熟淀粉食品中丙烯酰胺形成的减少
-
Application No.: US10679714Application Date: 2003-10-06
-
Publication No.: US08414940B2Publication Date: 2013-04-09
- Inventor: Aziz Chafic Awad
- Applicant: Aziz Chafic Awad
- Applicant Address: US MI Farmington Hills
- Assignee: Urth Tech, LLC
- Current Assignee: Urth Tech, LLC
- Current Assignee Address: US MI Farmington Hills
- Agent Butzel Long
- Main IPC: A23L1/105
- IPC: A23L1/105 ; A21D8/04
Abstract:
A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.
Public/Granted literature
- US20040086597A1 Reduction of acrylamide formation in cooked starchy foods Public/Granted day:2004-05-06
Information query
