Free Services

MONITOR KEYWORDS

Enter keywords & we'll notify you when a new patent matches your request (weekly update).

ORGANIZER

Save & organize patents so you can view them later.

CUSTOM RSS

Create custom RSS feeds. Track keywords without receiving email.

ARCHIVE

View the last few months of your Keyword emails.

POPULAR PATENTS

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. ...

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 Terms: Acids Acrylamide Alanine Amino Acid Amino Acids Arginine Aspartic Acid Cyst Cysteine Foods Free Form Glutamic Acid Glycine Histidine Lysine Methi Methionine Phenylalanine Proline Sine Stock Valine 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
The Patent Description & Claims data below is from USPTO Patent Application 20070292589, Method for reducing acrylamide formation in thermally processed foods.

Acids Acrylamide Alanine Amino Acid Amino Acids Arginine Aspartic Acid Cys Cyst Cysteine Foods Free Form Glu Glutamic Acid Glycine Histidine Lysine Methi Methionine Phenylalanine Proline Sine Sna Stock Valine

You can also Monitor Keywords and Search for tracking patents relating to this Method for reducing acrylamide formation in thermally processed foods patent application.
###

How KEYWORD MONITOR works... a FREE service from FreshPatents
1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored.
3. Each week you receive an email with patent applications related to your keywords.
Start now! - Receive info on patent apps like Method for reducing acrylamide formation in thermally processed foods or other areas of interest.
###

###

Design/code © 2012 FreshContext LLC/Freshpatents.com.
Patent data source: patents published by the United States Patent and Trademark Office (USPTO)
Information published here is for research/educational purposes only (and in conjunction with our Keyword Monitor) and is not meant to be used in place of the full USPTO patent document/images or a comprehensive patent archive search. Complete official applications are on file at the USPTO and may contain additional data/images. FreshPatents.com is not affiliated with or endorsed by the USPTO or firms/individuals or products/designs/ideas related to listed patents and there may be applicable trademarks or servicemarks within the documents.

FreshPatents.com Support - Terms & Conditions
Thank you for viewing the Method for reducing acrylamide formation in thermally processed foods patent info.
- - - AAPL - Apple, BA - Boeing, GOOG - Google, IBM, JBL - Jabil, KO - Coca Cola, MOT - Motorla

Results in 0.96338 seconds

Other interesting Freshpatents.com categories:
Exxonmobil Chemical Company , Intel , g2