Method of preparing a heat-treated product
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United States of America Patent
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Aug 13, 2013
Grant Date -
May 10, 2012
app pub date -
Jan 18, 2012
filing date -
Oct 11, 2002
priority date (Note) -
In Force
status (Latency Note)
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Abstract
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
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International Classification(s)
- C07H:SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTI....
- C12P:FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESI....
- C12N:MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF
- C08B:POLYSACCHARIDES; DERIVATIVES THEREOF
- C13K:GLUCOSE; INVERT SUGAR; LACTOSE; MALTOSE; SYNTHESIS....
- A21D:TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FO....
- A23F:COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPA....
- C07K:PEPTIDES
- A23B:PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRU....
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