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公开(公告)号：EP1553845B1
公开(公告)日：2018-02-28
申请号：EP03797869.9
申请日：2003-08-27
Applicant: Frito-Lay North America, Inc.
CPC classification number: C12Y305/01001 , A23L5/25 , A23L19/18
Abstract: 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
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公开(公告)号：EP1784079A2
公开(公告)日：2007-05-16
申请号：EP05791774.2
申请日：2005-08-23
Applicant: Frito-Lay North America, Inc.
Inventor： ELDER, Vincent, Allen , FULCHER, John, Gregory , LEUNG, Henry, Kin-Hang , TOPOR, Michael, Grant
IPC: A23B7/02
CPC classification number: A23L3/3571 , A23B7/02 , A23B7/154 , A23B7/155 , A23B7/157 , A23L3/358 , A23L5/25 , A23L5/276 , A23L19/15 , A23L19/18 , C12Y305/01001
Abstract: An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.
Abstract translation: 在食品脱水之前，将丙烯酰胺还原剂添加到具有破碎的细胞结构的基于淀粉的食品中。 因此，可以生产脱水马铃薯片，以后可以制成面团。 生成的面团可以制造，并且当油炸时会导致较低的丙烯酰胺水平。
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公开(公告)号：EP2124622B1
公开(公告)日：2018-03-07
申请号：EP08727990.7
申请日：2008-01-21
Applicant: Frito-Lay North America, Inc.
Inventor： BOUDREAUX, Eric , DESAI, Pravin, Maganlal , ELDER, Vincent, Allen , FULCHER, John, Gregory , JOSEPH, Ponnattu, Kurian , LI, Wu , RAO, V.n., Mohan , TOPOR, Michael, Grant , VOGEL, Gerald, James
Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
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公开(公告)号：EP1603411B1
公开(公告)日：2008-01-09
申请号：EP04709042.8
申请日：2004-02-06
Inventor： ELDER, Vincent, Allen , FULCHER, John, Gregory , LEUNG, Henry, Kin-Hang , TOPOR, Michael, Grant
IPC: A23L1/29 , A23L1/304 , A23L1/305 , A23L1/015 , A23L1/217 , A23L3/358 , A21D2/02 , A21D2/06 , A21D8/02
CPC classification number: A21D2/02 , A23L5/27 , A23L5/276 , A23L7/117 , A23L7/13 , A23L7/157 , A23L19/18 , A23L19/19
Abstract: In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.
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公开(公告)号：EP2187764B1
公开(公告)日：2011-10-12
申请号：EP08827336.2
申请日：2008-08-12
Applicant: Frito-Lay North America, Inc.
Inventor： ELDER, Vincent, Allen , KOH, Christopher, James , HENSON, James, Keith
CPC classification number: C12N9/82 , A23L5/25 , A23L29/06 , C02F1/20 , C02F1/283 , C02F1/42 , C02F1/441 , C02F1/66 , C02F2209/29 , C12N9/96 , C12Y305/01001
Abstract: A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.
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Patent Agency Ranking6.发明公开
公开(公告)号：EP2124627A1
公开(公告)日：2009-12-02
申请号：EP08727746.3
申请日：2008-01-16
Applicant: Frito-Lay North America, Inc.
Inventor： BOUDREAUX, Eric , DESAI, Pravin, Maganlal , ELDER, Vincent, Allen , FULCHER, John, Gregory , LEUNG, Henry, Kin-hang , LI, Wu , TOPOR, Michael, Grant
IPC: A23L1/216
CPC classification number: A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/20 , A23L5/32 , A23L7/10 , A23L19/00 , A23L19/12 , A23L19/18 , C11B5/00 , C11B5/005 , C11B5/0085
Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acryl amide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.
Abstract translation: 具有天冬酰胺的细胞壁被一个或多个细胞弱化机制削弱，以允许在烹饪之前将一种或多种丙烯酰胺还原剂渗透到细胞壁中，以减少丙烯酰胺的形成。 本文公开的方法特别适用于切片的食品如切片马铃薯。 或者，该机制可以应用于非切片食品，例如可可豆和焙炒咖啡豆。 细胞弱化机制可以包括微波能量，超声能量，脉冲或恒定压力差，细胞弱化酶和石灰。
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7.发明公开
公开(公告)号：EP1553845A1
公开(公告)日：2005-07-20
申请号：EP03797869.9
申请日：2003-08-27
Applicant: Frito-Lay North America, Inc.
IPC: A23K1/00
CPC classification number: C12Y305/01001 , A23L5/25 , A23L19/18
Abstract: 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
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8.发明公开
公开(公告)号：EP2124622A2
公开(公告)日：2009-12-02
申请号：EP08727990.7
申请日：2008-01-21
Applicant: Frito-Lay North America, Inc.
Inventor： BOUDREAUX, Eric , DESAI, Pravin, Maganlal , ELDER, Vincent, Allen , FULCHER, John, Gregory , JOSEPH, Ponnattu, Kurian , LI, Wu , RAO, V.n., Mohan , TOPOR, Michael, Grant , VOGEL, Gerald, James
Abstract: A method for reducing the amount of asparagme, a pre-cursor of acrylamide, m food products that are thermally processed This invention permits the production of foods having significantly reduced levels of acrylamide. The method iehes on contacting a potato feed such as potato slices containing asparagme, an acrylamide pre-cursor, with a leaching solution to extract aspaiagme out of the potato feed Thermally processing the leached potatoes will result in a potato pioduct having a lowei level of acrylamide than a non-leached, thermally processed potato product
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9.发明公开
公开(公告)号：EP1786277A2
公开(公告)日：2007-05-23
申请号：EP05789242.4
申请日：2005-08-23
Applicant: Frito-Lay North America, Inc.
Inventor： ELDER, Vincent, Allen , FULCHER, John, Gregory , LEUNG, Henry, Kin-Hang , TOPOR, Michael, Grant
IPC: A23L1/29
CPC classification number: A23L19/18 , A23L5/27 , A23L5/276 , A23L29/015 , A23L29/045 , A23V2002/00 , A23V2250/1578 , A23V2250/1582 , A23V2250/046 , A23V2250/032 , A23V2250/0616
Abstract: A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.
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10.发明公开
公开(公告)号：EP1603411A2
公开(公告)日：2005-12-14
申请号：EP04709042.8
申请日：2004-02-06
Inventor： ELDER, Vincent, Allen , FULCHER, John, Gregory , LEUNG, Henry, Kin-Hang , TOPOR, Michael, Grant
IPC: A23L1/29 , A23L1/304 , A23L1/305 , A23L1/015 , A23L1/217 , A23L3/358 , A21D2/02 , A21D2/06 , A21D8/02
CPC classification number: A21D2/02 , A23L5/27 , A23L5/276 , A23L7/117 , A23L7/13 , A23L7/157 , A23L19/18 , A23L19/19
Abstract: In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.
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