Method for making a low-acrylamide content snack with desired organoleptical properties

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United States of America Patent

PATENT NO 9215886
APP PUB NO 20100143540A1
SERIAL NO

12329227

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Abstract

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A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

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Patent Owner(s)

Patent OwnerAddress
FRITO-LAY NORTH AMERICA INC7701 LEGACY DRIVE PLANO TX 75024-4099

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Bhaskar, Ajay Rajeshwar Allen, US 21 150
Topor, Michael Grant Little Elm, US 25 287

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