Title:
LOW ACRYLAMIDE FOOD
Document Type and Number:
WIPO Patent Application WO2005077203
Kind Code:
A3
Abstract:
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent comprising an amino acid having a relatively low asparagine concentration so that a coating layer is formed. The method also includes heat treating such raw ingredient after such contacting or simultaneously with it. An oil for frying a raw ingredient from a plant material is also disclosed. A food product comprising a matrix of plant-based material having a reaction interface, and a layer at least partially covering the interface wherein the layer has undergone a Maillard reaction due to heat treatment is also disclosed. A food composition comprising a food at least partially coated with a reagent selected from the group consisting of an amino acid-containing compound, an amino acid salt, an amino acid amide, an amino acid ester, and mixtures thereof, provided that the amino acid is not asparagines is also disclosed. A method for preparing a coated food composition is also disclosed.
Inventors:
PURTLE IAN (US)
EYAL AHARON (IL)
VITNER ASHER (IL)
EYAL AHARON (IL)
VITNER ASHER (IL)
Application Number:
PCT/US2005/004196
Publication Date:
October 06, 2005
Filing Date:
February 09, 2005
Export Citation:
Assignee:
CARGILL INC (US)
PURTLE IAN (US)
EYAL AHARON (IL)
VITNER ASHER (IL)
PURTLE IAN (US)
EYAL AHARON (IL)
VITNER ASHER (IL)
International Classes:
A21D13/00; A23D9/007; A23F5/14; A23F5/16; A23G1/02; A23L1/00; A23L1/164; A23L5/20; A23L19/00; A23L19/18; A23L27/21; (IPC1-7): A23L1/015; A21D13/00; A23F5/16; A23G1/02; A23L1/00; A23L1/164; A23L1/217; A23L1/227
Domestic Patent References:
| WO2000028828A1 | 2000-05-25 |
Foreign References:
| US4283425A | 1981-08-11 | |||
| US6033697A | 2000-03-07 |
Other References:
RYDBERG P ET AL: "Investigations of factors that influence the acrylamide content of heated foodstuffs", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, vol. 51, no. 24, 2003, pages 7012 - 7018, XP002291214, ISSN: 0021-8561
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