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

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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, TX439

International Classification(s)

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Barry, David Lawrence Denton County, TX 23 97
Burnham, Colin Jeffrey Castle Donnington, GB 24 38
Desai, Pravin Maganlal Carrollton, TX 35 77
Joseph, Ponnattu Kurian Irving, TX 46 84
Leung, Henry Kin-Hang Plano, TX 25 131
Masson, John Richard Houghton on the Hill, GB 14 21
Rao, V N Mohan Plano, TX 20 29
Saunders, Robert William Nottingham, GB 14 21
Stalder, James William Dallas, TX 21 52
Topor, Michael Grant Carrollton, TX 35 192

Cited Art Landscape

Patent Info (Count) # Cites Year
 
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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

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