Acrylamide Control In Cooked Food Products

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United States of America Patent

SERIAL NO

15671510

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Abstract

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The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

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Patent Owner(s)

Patent OwnerAddress
KELLOGG COMPANYONE KELLOG SQUARE PO BOX 3599 BATTLE CREEK MI 49016

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Ortiz, Deirdre E Battle Creek, US 2 6
Pinkston, John David Battle Creek, US 2 0
Zimmerman, Stephen Paul Battle Creek, US 18 259

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