Title:
熱処理食品におけるアクリルアミド形成を減少させる方法
Document Type and Number:
Japanese Patent JP2006513730
Kind Code:
A
Abstract:
In fabricated, thermally processed corn or potato chips, the addition of one of a select group of divalent or trivalent cations to the recipe for the chips inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.
More Like This:
| JP2006514829 | Powdered phytosterol preparation |
Inventors:
Elder, Vincent Allen
Fulshire, John Gregory
Leon, Henry Kin-Han
Topole, Michael Grant
Fulshire, John Gregory
Leon, Henry Kin-Han
Topole, Michael Grant
Application Number:
JP2005518876A
Publication Date:
April 27, 2006
Filing Date:
February 06, 2004
Export Citation:
Assignee:
FRITO-LAY NORTH AMERICA,INC.
International Classes:
A23K1/00; A21D2/02; A23G3/00; A23G3/34; A23L1/164; A23L5/20; A23L7/157; A23L19/12; A23L19/18; A23L33/00
Attorney, Agent or Firm:
Hironobu Onda
Makoto Onda
Makoto Onda