发明申请
US20090191310A1 Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce
有权
减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
- 专利标题： Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce
- 专利标题（中）： 减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
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申请号： US12390540申请日： 2009-02-23
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公开(公告)号： US20090191310A1公开(公告)日： 2009-07-30
- 发明人: David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
- 申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
- 主分类号： A23L1/217
- IPC分类号： A23L1/217
摘要：
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.