ATE462306T1 - Verfahren zur verminderung von acrylamid in maisprodukten, und maisprodukten mit niedrigeren mengen aus acrylamid - Google Patents

Verfahren zur verminderung von acrylamid in maisprodukten, und maisprodukten mit niedrigeren mengen aus acrylamid

Info

Publication number: ATE462306T1
Authority: AT; Austria
Prior art keywords: acrylamide; corn; corn products; based food; asparagine
Prior art date: 2003-06-25

Application number

AT04755165T

Other languages

English (en)

Inventor

Lee Teras

Stephen Zimmerman

David Zyzak

Peter Lin

Marko Stojanovic

Robrt Sanders

Maria Villigran

John Howie

Richard Schafermeyer

Original Assignee

Procter & Gamble

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2003-06-25

Filing date

2004-06-14

Publication date

2010-04-15

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=33539697&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE462306(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2004-06-14 Application filed by Procter & Gamble filed Critical Procter & Gamble

2010-04-15 Application granted granted Critical

2010-04-15 Publication of ATE462306T1 publication Critical patent/ATE462306T1/de

Links

HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title abstract 5
238000000034 method Methods 0.000 title abstract 4
240000008042 Zea mays Species 0.000 abstract 5
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 5
235000002017 Zea mays subsp mays Nutrition 0.000 abstract 5
235000005822 corn Nutrition 0.000 abstract 5
235000013305 food Nutrition 0.000 abstract 5
DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 abstract 3
DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 abstract 3
229960001230 asparagine Drugs 0.000 abstract 3
235000009582 asparagine Nutrition 0.000 abstract 3
102000004190 Enzymes Human genes 0.000 abstract 1
108090000790 Enzymes Proteins 0.000 abstract 1
125000003368 amide group Chemical group 0.000 abstract 1
238000010411 cooking Methods 0.000 abstract 1
238000010438 heat treatment Methods 0.000 abstract 1
230000003301 hydrolyzing effect Effects 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Microbiology (AREA)
Biotechnology (AREA)
Organic Chemistry (AREA)
Bioinformatics & Cheminformatics (AREA)
General Engineering & Computer Science (AREA)
General Health & Medical Sciences (AREA)
Genetics & Genomics (AREA)
Biochemistry (AREA)
Wood Science & Technology (AREA)
Zoology (AREA)
Cereal-Derived Products (AREA)
General Preparation And Processing Of Foods (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Polysaccharides And Polysaccharide Derivatives (AREA)
Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

AT04755165T 2003-06-25 2004-06-14 Verfahren zur verminderung von acrylamid in maisprodukten, und maisprodukten mit niedrigeren mengen aus acrylamid ATE462306T1 (de)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US10/603,279 US7527815B2 (en)	2003-06-25	2003-06-25	Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
PCT/US2004/018825 WO2005004628A1 (en)	2003-06-25	2004-06-14	Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

Publications (1)

Publication Number	Publication Date
ATE462306T1 true ATE462306T1 (de)	2010-04-15

Family

ID=33539697

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT04755165T ATE462306T1 (de)	2003-06-25	2004-06-14	Verfahren zur verminderung von acrylamid in maisprodukten, und maisprodukten mit niedrigeren mengen aus acrylamid

Country Status (14)

Country	Link
US (1)	US7527815B2 (de)
EP (1)	EP1638412B1 (de)
JP (1)	JP2007523619A (de)
KR (1)	KR20060035616A (de)
CN (1)	CN1812726B (de)
AT (1)	ATE462306T1 (de)
AU (1)	AU2004255162B2 (de)
BR (1)	BRPI0411724A (de)
CA (1)	CA2529937C (de)
DE (1)	DE602004026305D1 (de)
DK (1)	DK1638412T3 (de)
ES (1)	ES2341172T3 (de)
NZ (1)	NZ543639A (de)
WO (1)	WO2005004628A1 (de)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US20070178219A1 (en) *	2002-09-19	2007-08-02	Eric Boudreaux	Method for Reducing Acrylamide Formation
US20050064084A1 (en) *	2002-09-19	2005-03-24	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en)	2003-02-21	2008-07-01	Frito-Lay North America, Inv.	Method for reducing acrylamide formation in thermally processed foods
US20070141225A1 (en) *	2002-09-19	2007-06-21	Elder Vincent A	Method for Reducing Acrylamide Formation
US20050074538A1 (en) *	2002-09-19	2005-04-07	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) *	2002-09-19	2005-06-02	Elder Vincent A.	Method for enhancing acrylamide decomposition
US7811618B2 (en)	2002-09-19	2010-10-12	Frito-Lay North America, Inc.	Method for reducing asparagine in food products
US8110240B2 (en)	2003-02-21	2012-02-07	Frito-Lay North America, Inc.	Method for reducing acrylamide formation in thermally processed foods
JP5368097B2 (ja)	2005-09-20	2013-12-18	ジェイ・アール・シンプロット・カンパニー	低アクリルアミド食品
WO2007077546A1 (en) *	2006-01-05	2007-07-12	The Procter & Gamble Company	Method for reducing asparagine in a food material
JP2009521947A (ja) *	2006-01-05	2009-06-11	ザプロクターアンドギャンブルカンパニー	ドウ食品成分中のアスパラギン低減方法
US20100040729A1 (en) *	2006-03-21	2010-02-18	Michael Sahagian	Compositions and methods for surface modification of root vegetable products
US20080166450A1 (en) *	2007-01-05	2008-07-10	The Procter & Gamble Company	Methods for reducing asparagine in a dough food component using water activity
US20080166452A1 (en) *	2007-01-05	2008-07-10	The Procter & Gamble Company	Methods for reducing asparagine in a food material using cooling
US8486684B2 (en)	2007-08-13	2013-07-16	Frito-Lay North America, Inc.	Method for increasing asparaginase activity in a solution
US8284248B2 (en)	2009-08-25	2012-10-09	Frito-Lay North America, Inc.	Method for real time detection of defects in a food product
US8158175B2 (en)	2008-08-28	2012-04-17	Frito-Lay North America, Inc.	Method for real time measurement of acrylamide in a food product
US9095145B2 (en)	2008-09-05	2015-08-04	Frito-Lay North America, Inc.	Method and system for the direct injection of asparaginase into a food process
EP2174556A1 (de) *	2008-10-10	2010-04-14	Nestec S.A.	Verfahren zur Reduzierung von Acrylamid
US9215886B2 (en)	2008-12-05	2015-12-22	Frito-Lay North America, Inc.	Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) *	2009-04-07	2010-10-07	Frito-Lay North America, Inc.	Method for Reducing Acrylamide in Food Products
EP2842614A1 (de) *	2013-08-30	2015-03-04	Biotage AB	Probenvorbereitungsverfahren zur Analyse von Acrylamid
CN112385773A (zh) *	2020-11-18	2021-02-23	湖北卧龙神厨食品股份有限公司	一种酥脆锅巴的生产工艺
CN115836720B (zh) *	2022-12-12	2024-07-26	湖南省作物研究所	一种爆米花及其生产方法

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US20040058045A1 (en) *	2002-09-19	2004-03-25	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) *	2002-09-19	2006-05-02	Frito-Lay North America, Inc.	Method for reducing acrylamide formation in thermally processed foods
GB0222185D0 (en) *	2002-09-24	2002-10-30	Forinnova As	Use
CA2497791C (en) *	2002-11-08	2014-07-08	Bayer Cropscience Gmbh	Process for reducing the acrylamide content of heat-treated foods
EP1419702A1 (de) *	2002-11-15	2004-05-19	Vico S.A.	Verfahren zur Verbeugung der Acrylamiderzeugung bei der Nahrungsmittelswärmebehandlung
US8105815B2 (en) *	2002-12-19	2012-01-31	Dsm Ip Assets B.V.	Asparaginase and its use in food production
US20060240174A1 (en) *	2003-01-03	2006-10-26	Jung Mun Y	Method for the reduction of acrylamide formation

2003
- 2003-06-25 US US10/603,279 patent/US7527815B2/en not_active Expired - Fee Related
2004
- 2004-06-14 CN CN2004800177487A patent/CN1812726B/zh not_active Expired - Fee Related
- 2004-06-14 AT AT04755165T patent/ATE462306T1/de not_active IP Right Cessation
- 2004-06-14 EP EP04755165A patent/EP1638412B1/de not_active Revoked
- 2004-06-14 CA CA2529937A patent/CA2529937C/en not_active Expired - Fee Related
- 2004-06-14 WO PCT/US2004/018825 patent/WO2005004628A1/en not_active Ceased
- 2004-06-14 DK DK04755165.0T patent/DK1638412T3/da active
- 2004-06-14 NZ NZ543639A patent/NZ543639A/en not_active IP Right Cessation
- 2004-06-14 BR BRPI0411724-7A patent/BRPI0411724A/pt not_active IP Right Cessation
- 2004-06-14 KR KR1020057023554A patent/KR20060035616A/ko not_active Ceased
- 2004-06-14 ES ES04755165T patent/ES2341172T3/es not_active Expired - Lifetime
- 2004-06-14 DE DE602004026305T patent/DE602004026305D1/de not_active Expired - Lifetime
- 2004-06-14 AU AU2004255162A patent/AU2004255162B2/en not_active Ceased
- 2004-06-14 JP JP2006517248A patent/JP2007523619A/ja active Pending

Also Published As

Publication number	Publication date
AU2004255162A1 (en)	2005-01-20
DE602004026305D1 (de)	2010-05-12
NZ543639A (en)	2009-05-31
HK1089055A1 (en)	2006-11-24
ES2341172T3 (es)	2010-06-16
BRPI0411724A (pt)	2006-08-08
CA2529937C (en)	2011-09-27
EP1638412A1 (de)	2006-03-29
JP2007523619A (ja)	2007-08-23
DK1638412T3 (da)	2011-01-10
CN1812726B (zh)	2010-06-09
AU2004255162B2 (en)	2007-12-20
WO2005004628A1 (en)	2005-01-20
US20040265429A1 (en)	2004-12-30
CN1812726A (zh)	2006-08-02
US7527815B2 (en)	2009-05-05
CA2529937A1 (en)	2005-01-20
KR20060035616A (ko)	2006-04-26
EP1638412B1 (de)	2010-03-31

Legal Events

Date	Code	Title	Description
2010-09-15	RER	Ceased as to paragraph 5 lit. 3 law introducing patent treaties

Publication	Publication Date	Title
ATE462306T1 (de)	2010-04-15	Verfahren zur verminderung von acrylamid in maisprodukten, und maisprodukten mit niedrigeren mengen aus acrylamid
DE602004023945D1 (de)	2009-12-17	Verfahren zur verminderung von acrylamid in lebenst
ATE483363T1 (de)	2010-10-15	Verfahren zur senkung des acrylamidgehalts von lebensmitteln, lebensmittel mit niedrigem acrylamidgehalt
PL375954A1 (en)	2005-12-12	Method for reducing acrylamide in foods,foods having reduced levels of acrylamide, and article of commerce
WO2004037007A3 (en)	2004-07-08	Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
DE60327422D1 (de)	2009-06-10	Verfahren zur stabilisierung von ubichinol in lebensmitteln
BR0309755A (pt)	2005-03-08	Partìculas de aroma
AU2003241413A1 (en)	2003-11-11	Method and system of providing a product in a refillable container
DE59813024D1 (de)	2005-09-29	PFLANZLICHE (GntI)-SEQUENZEN UND VERWENDUNG DERSELBEN ZUR GEWINNUNG VON PFLANZEN MIT VERMINDERTER ODER FEHLENDER N-ACETYLGLUCOSAMINYLTRANSFERASE I (GnTI)-AKTIVITÄT
Ortega et al.	2004	Kinetic behaviour and thermal inactivation of pectinlyase used in food processing
WO2003056904A3 (en)	2004-02-05	Transgenic plants expressing civps or intein modified proteins and related method
NL1021697A1 (nl)	2003-04-23	Remming van biologische afbraak in Fischer-Tropsch-producten.
DE602005013236D1 (de)	2009-04-23	Verfahren zum sterilisieren von polycarbonatartikeln
ATE358471T1 (de)	2007-04-15	Verwendung einer acetylierten vorgelatinierten stärke mit einem hohen gehalt von amylose
PL1793993T3 (pl)	2013-01-31	Sposób wytwarzania poddawanego działaniu ciepła powleczonego produktu szklanego, oraz stosowany w niej produkt pośredni
MX2007006112A (es)	2007-10-04	Proceso para crear y diseminar iniciativas de comercializacion a consumidores especificos o grupos de consumidores especificos.
PT1537274E (pt)	2006-10-31	Tratamento enzimatico de feltros de prensa
ATE324799T1 (de)	2006-06-15	Verfahren zur stabilisierung von flüssigen nahrungsprodukten und stabilisierte nahrungsprodukte
SE0000304D0 (sv)	2000-01-31	Värmebehandling av spannmål
DK1366674T3 (da)	2008-01-07	Levnedsmiddeladditiv
DE60217301D1 (de)	2007-02-15	Verfahren zur herstellung von fermentierten cerealiennahrungsmitteln, sowie deren produkte
ATE500749T1 (de)	2011-03-15	Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit
ATE300188T1 (de)	2005-08-15	Getreideprodukt
DE60214596D1 (de)	2006-10-19	Verfahren zur sicherstellung mindestens einer eigenschaft einer flüssigkeit, die beim herstellen von nahrungsmitteln verwendet wird
ATE342373T1 (de)	2006-11-15	Verfahren zur hydrolyse von carotinoidestern