METHOD FOR REDUCING ACRYLAMIDE LEVELS IN FOOD PRODUCTS AND FOOD PRODUCTS PRODUCED THEREBY

Title:

METHOD FOR REDUCING ACRYLAMIDE LEVELS IN FOOD PRODUCTS AND FOOD PRODUCTS PRODUCED THEREBY

Document Type and Number:

WIPO Patent Application WO2005018339

Kind Code:

A3

Abstract:

The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.

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Inventors:

PLANK DAVID W (US)
NOVAK DOUGLAS J (US)

Application Number:

PCT/US2004/025188

Publication Date:

October 13, 2005

Filing Date:

August 05, 2004

Export Citation:

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Assignee:

GEN MILLS INC (US)
PLANK DAVID W (US)
NOVAK DOUGLAS J (US)

International Classes:

A21D2/24; A21D10/00; A23L1/164; A23L1/18; A23L5/20; A23L7/10; (IPC1-7): A21D10/00; A21D13/00

Foreign References:

US4448791A	1984-05-15
US4005225A	1977-01-25
US5262182A	1993-11-16

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