US Patent No: 8,114,463

Number of patents in Portfolio can not be more than 2000

Method for reducing acrylamide formation in thermally processed foods

ALSO PUBLISHED AS: 20060051469

Stats

ATTORNEY / AGENT: (SPONSORED)

Importance

Loading Importance Indicators... loading....

Abstract

See full text

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.

Loading the Abstract Image... loading....

First Claim

See full text

all claims..

Family

Loading Family data... loading....

Patent Owner(s)

Patent OwnerAddressTotal Patents
FRITO-LAY NORTH AMERICA, INC.PLANO, TX356

International Classification(s)

  • [Classification Symbol]
  • [Patents Count]

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Barry, David Lawrence Denton County, TX 23 107
Burnham, Colin Jeffrey Castle Donnington, GB 24 42
Desai, Pravin Maganlal Carrollton, TX 35 78
Joseph, Ponnattu Kurian Irving, TX 48 87
Leung, Henry Kin-Hang Plano, TX 25 132
Masson, John Richard Houghton on the Hill, GB 14 21
Rao, V N Mohan Plano, TX 20 30
Saunders, Robert William Nottingham, GB 14 21
Stalder, James William Dallas, TX 21 54
Topor, Michael Grant Carrollton, TX 35 201

Cited Art Landscape

Patent Info (Count) # Cites Year
 
FRITO-LAY NORTH AMERICA, INC. (3)
4,756,916 Process for producing low oil potato chips 49 1987
* 4,933,199 Process for preparing low oil potato chips 45 1989
2004/0058,045 Method for reducing acrylamide formation in thermally processed foods 9 2003
 
TOYO SUISAN KAISHA, LTD. (3)
2004/0105,929 Instant fried noodles with lowered acrylamide and method of preparing the same 13 2003
2004/0109,926 Method of decreasing acrylamide in food cooked under heat 14 2003
2004/0126,469 Method of decreasing acrylamide in food cooked under heat 13 2003
 
Basic American Foods (2)
5,126,153 Compositions and methods for inhibiting browning of processed produce 33 1990
5,389,389 Compositions and methods for inhibiting browning of processed produce 28 1991
 
ALBION INTERNATIONAL, INC. (1)
6,159,530 Cereal grains fortified with amino acid chelates and process of making 19 1999
 
AMERICAN AIR LIQUIDE, INC. (1)
2004/0047,973 Method of improving safety and quality of cooking oils 14 2003
 
ASTARIS LLC (1)
4,966,782 Chemical leavening system 21 1990
 
CP KELCO APS (1)
5,620,727 Method for preparing a fried potato food 24 1993
 
CULINARY HEALTH INNOVATIONS, LLC (1)
6,039,978 Dietary food enhancement agent 33 1996
 
GENERAL MILLS, INC. (1)
6,210,720 Calcium fortified cereal product and method of preparation 27 1999
 
INTERCONTINENTAL GREAT BRANDS LLC (1)
5,514,387 Calcium-enriched baked good production and method of making 71 1994
 
J.R. SIMPLOT COMPANY (1)
2004/0107,455 Precise breeding 21 2003
 
KELLOGG NORTH AMERICA COMPANY (1)
5,464,642 Process for making reduced-fat fried snacks with lighter, more expanded snack structures 75 1993
 
KERRY INC. (1)
5,009,903 Method of making fried pie 23 1988
 
MARTIN, JEFFREY WES (1)
2004/0058,046 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 15 2003
 
NATIONAL INSTITUTE FOR STRATEGIC TECHNOLOGY ACQUISITION AND COMMERCIALIZATION (1)
6,716,462 Nutritionally balanced traditional snack foods 22 2001
 
National Starch and Chemical Corporation (1)
4,595,597 Batters containing high amylose flour for microwaveable pre-fried foodstuffs 37 1985
 
PQ CORPORATION (1)
5,391,385 Method of frying oil treatment using an alumina and amorphous silica composition 29 1993
 
QUEST INTERNATIONAL B.V. (1)
5,045,335 Method for improving the flavor characteristics of potato products 21 1990
 
RECOT, INC. (1)
* 4,863,750 Method for making potato chips having batch-fried texture and flavor 30 1986
 
The Procter & Gamble Company (1)
* 2004/0101,607 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 19 2003
 
URTHTECH, LLC (1)
2004/0086,597 Reduction of acrylamide formation in cooked starchy foods 14 2003
 
VICO S.A. (1)
2004/0115,321 Method for preventing acrylamide formation during heat treatment of food 14 2003
 
WISCONSIN ALUMNI RESEARCH FOUNDATION (1)
2005/0214,411 Methods for suppressing acrylamide formation and restoring browned color and flavor 10 2005
 
Other [Check patent profile for assignment information] (2)
* 2003/0219,518 Process and apparatus for reducing residual level of acrylamide in heat processed food 15 2002
2007/0166,439 ENZYMATIC PROCESS FOR ACRYLAMIDE REDUCTION IN FOODSTUFFS 12 2006
* Cited By Examiner

Patent Citation Ranking

Forward Cite Landscape

  • No Forward Cites to Display

Maintenance Fees

Fee Large entity fee small entity fee micro entity fee due date
3.5 Year Payment $1600.00 $800.00 $400.00 Aug 14, 2015
7.5 Year Payment $3600.00 $1800.00 $900.00 Aug 14, 2019
11.5 Year Payment $7400.00 $3700.00 $1850.00 Aug 14, 2023
Fee Large entity fee small entity fee micro entity fee
Surcharge - 3.5 year - Late payment within 6 months $160.00 $80.00 $40.00
Surcharge - 7.5 year - Late payment within 6 months $160.00 $80.00 $40.00
Surcharge - 11.5 year - Late payment within 6 months $160.00 $80.00 $40.00
Surcharge after expiration - Late payment is unavoidable $700.00 $350.00 $175.00
Surcharge after expiration - Late payment is unintentional $1,640.00 $820.00 $410.00