Method for reducing acrylamide formation in thermally processed foods

Number of patents in Portfolio can not be more than 2000

United States of America Patent

PATENT NO 7763305
APP PUB NO 20060051470A1
SERIAL NO

11263295

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Abstract

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A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

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Patent Owner(s)

Patent OwnerAddressTotal Patents
FRITO-LAY NORTH AMERICA, INC.PLANO, TX380

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Barry, David Lawrence Highland Village, US 13 136
Burnham, Colin Jeffrey Castle Donnington, GB 13 73
Desai, Pravin Maganlal Carrollton, US 21 113
Joseph, Ponnattu Kurian Irving, US 32 130
Leung, Henry Kin-Hang Plano, US 19 168
Masson, John Richard Houghton on the Hill, GB 7 32
Rao, V N Mohan Plano, US 19 36
Saunders, Robert William Nottingham, GB 8 32
Stalder, James William Dallas, US 15 75
Topor, Michael Grant Carrollton, US 25 252

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