Title:
METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS
Document Type and Number:
WIPO Patent Application WO2004075657
Kind Code:
B1
Abstract:
In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food 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.
Inventors:
ELDER VINCENT ALLEN (US)
FULCHER JOHN GREGORY (US)
LEUNG HENRY KIN-HANG (US)
TOPOR MICHAEL GRANT (US)
FULCHER JOHN GREGORY (US)
LEUNG HENRY KIN-HANG (US)
TOPOR MICHAEL GRANT (US)
Application Number:
PCT/US2004/003448
Publication Date:
February 17, 2005
Filing Date:
February 06, 2004
Export Citation:
Assignee:
FRITO LAY NORTH AMERICA INC (US)
ELDER VINCENT ALLEN (US)
FULCHER JOHN GREGORY (US)
LEUNG HENRY KIN-HANG (US)
TOPOR MICHAEL GRANT (US)
ELDER VINCENT ALLEN (US)
FULCHER JOHN GREGORY (US)
LEUNG HENRY KIN-HANG (US)
TOPOR MICHAEL GRANT (US)
International Classes:
A23K1/00; A21D2/02; A23L1/164; A23L5/20; A23L7/157; A23L19/12; A23L19/18; A23L33/00; (IPC1-7): A23L1/29; A23L1/304; A23L1/305; A23L1/015; A23L1/217; A23L3/358; A21D2/02; A21D2/06; A21D8/02
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