Title:
REDUCTION OF ACRYLAMIDE FORMATION IN COFFEE-BASED FOOD PROCESSING
Document Type and Number:
WIPO Patent Application WO2005094591
Kind Code:
A3
Abstract:
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.
Inventors:
BAARDSETH PERNILLE (NO)
BLOM HANS (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)
BLOM HANS (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)
Application Number:
PCT/GB2005/001244
Publication Date:
December 01, 2005
Filing Date:
March 31, 2005
Export Citation:
Assignee:
FORINNOVA AS (NO)
BAARDSETH PERNILLE (NO)
BLOM H (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)
COCKBAIN JULIAN (GB)
BAARDSETH PERNILLE (NO)
BLOM H (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)
COCKBAIN JULIAN (GB)
International Classes:
A21D8/04; A21D13/02; A23F5/02; A23F5/16; A23L5/20; A23L7/104; A23L19/18; (IPC1-7): A21D8/04; A23F5/16; A23L1/105; A23L1/217
Domestic Patent References:
| WO2004028277A2 | 2004-04-08 | |||
| WO2004089111A1 | 2004-10-21 | |||
| WO2004098313A1 | 2004-11-18 | |||
| WO2005018339A2 | 2005-03-03 | |||
| WO2004060078A1 | 2004-07-22 |
Foreign References:
| US20040058045A1 | 2004-03-25 | |||
| US20040109926A1 | 2004-06-10 | |||
| US20040131737A1 | 2004-07-08 |
Other References:
ANONYMOUS: "Note of the meeting of experts on industrial contaminants in food: Acrylamide Workshop, 20-21 October 2003", INTERNET ARTICLE, 23 February 2004 (2004-02-23), XP002329832, Retrieved from the Internet [retrieved on 20050527]
JUNG ET AL.: "A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries", JOURNAL OF FOOD SCIENCE, vol. 68, no. 4, 2003, pages 1287 - 1290, XP008047350
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
GAMA-BAUMGARTNER F ET AL: "Citric acid to reduce acrylamide formation in french fries and roasted potatoes", MITTEILUNGEN AUS DEM GEBIETE DER LEBENSMITTELUNTERSUCHUNG UND HYGIENE. TRAVAUX DE CHIMIE ALIMENTAIRE ET D'HYGIENE, BUNDESAMT FUER GESUNDHEITSWESEN, BERN, CH, vol. 95, no. 1, January 2004 (2004-01-01), pages 110 - 117, XP008046841
JUNG ET AL.: "A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries", JOURNAL OF FOOD SCIENCE, vol. 68, no. 4, 2003, pages 1287 - 1290, XP008047350
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
GAMA-BAUMGARTNER F ET AL: "Citric acid to reduce acrylamide formation in french fries and roasted potatoes", MITTEILUNGEN AUS DEM GEBIETE DER LEBENSMITTELUNTERSUCHUNG UND HYGIENE. TRAVAUX DE CHIMIE ALIMENTAIRE ET D'HYGIENE, BUNDESAMT FUER GESUNDHEITSWESEN, BERN, CH, vol. 95, no. 1, January 2004 (2004-01-01), pages 110 - 117, XP008046841
Download PDF:
Previous Patent: BREAD IMPROVER
Next Patent: APPARATUS, METHOD AND KNIFE FOR LOOSENING A PLUCKS SET FROM A CARCASS
Next Patent: APPARATUS, METHOD AND KNIFE FOR LOOSENING A PLUCKS SET FROM A CARCASS