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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：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：EP2117326A1
公开(公告)日：2009-11-18
申请号：EP08714014.1
申请日：2008-01-25
Applicant: Frito-Lay North America, Inc.
Inventor： BAKER, Rosemary, Shine , CROSBY, Thomas, George , LEUNG, Henry, Kin-Hang , MANIS, Bridget , MEJIA, Carla , MILLER, Kelly, Sam , MORIARITY, Nancy, J. , NIERMANN, Jason, Thomas , STALDER, Jim , WATERS, Beverly, L.
IPC: A23B7/16
CPC classification number: A21D2/366 , A21D2/186 , A21D2/36 , A21D13/04 , A21D13/043 , A21D13/047 , A21D13/40 , A23L7/126
Abstract: The present invention discloses formulations for sheeted, baked fruit and vegetable chips that have a light, crispy texture similar to a potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable and fruit snack chips.
Abstract translation: 本发明公开了用于片状，烘烤的水果和蔬菜片的配方，其具有类似于马铃薯片的轻质松脆质地。 配料与水和油混合制成面团，然后将其切片并切成片。 这些作品被烤制成蔬菜和水果小吃片。
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5.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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Patent Agency Ranking6.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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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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公开(公告)号：EP1605774B2
公开(公告)日：2015-07-29
申请号：EP04709050.1
申请日：2004-02-06
Applicant: Frito-Lay North America, Inc.
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公开(公告)号：EP1784079B1
公开(公告)日：2013-01-23
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 , A23L1/2165 , A23L1/015 , A23B7/154 , A23B7/157 , A23L1/217 , A23L3/3508 , A23L3/358
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10.发明授权
公开(公告)号：EP1605774B1
公开(公告)日：2009-07-01
申请号：EP04709050.1
申请日：2004-02-06
Applicant: Frito-Lay North America, Inc.
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