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12/20/07 - USPTO Class 426 |  47 views | #20070292589 | Prev - Next | About this Page  426 rss/xml feed  monitor keywords

Method for reducing acrylamide formation in thermally processed foods

USPTO Application #: 20070292589
Title: Method for reducing acrylamide formation in thermally processed foods
Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive. (end of abstract)



Agent: Carstens, Yee & Cahoon, L.L.P. - Dallas, TX, US
Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung, Michael Grant Topor
USPTO Applicaton #: 20070292589 - Class: 426625000 (USPTO)

Related Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein, Cereal Material Is Basic Ingredient, Puffed Or Flaked

Method for reducing acrylamide formation in thermally processed foods description/claims


The Patent Description & Claims data below is from USPTO Patent Application 20070292589, Method for reducing acrylamide formation in thermally processed foods.

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