BRPI0411932A - método para redução da acrilamida em alimentos, compreendendo a redução no teor de açúcares redutores, alimentos com teor reduzido de acrilamida e artigo comercial - Google Patents

método para redução da acrilamida em alimentos, compreendendo a redução no teor de açúcares redutores, alimentos com teor reduzido de acrilamida e artigo comercial

Info

Publication number
BRPI0411932A
BRPI0411932A BRPI0411932-0A BRPI0411932A BRPI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A BR PI0411932 A BRPI0411932 A BR PI0411932A
Authority
BR
Brazil
Prior art keywords
reducing
content
acrylamide
foods
commercial article
Prior art date
Application number
BRPI0411932-0A
Other languages
English (en)
Inventor
John Keeney Howie
Peter Yau Tak Lin
David Vincent Zyzak
Richard Gerald 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.)
Filing date
Publication date
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of BRPI0411932A publication Critical patent/BRPI0411932A/pt
Publication of BRPI0411932B1 publication Critical patent/BRPI0411932B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • A23L7/117—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (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)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

"MéTODO PARA REDUçãO DA ACRILAMIDA EM ALIMENTOS, COMPREENDENDO A REDUçãO NO TEOR DE AçúCARES REDUTORES, ALIMENTOS COM TEOR REDUZIDO DE ACRILAMIDA E ARTIGO COMERCIAL". Método para a redução do teor de acrilamida em produtos alimentícios, produtos alimentícios com teor reduzido de acrilamida, e um artigo comercial. Em um aspecto, o método compreende a redução do teor de açúcar redutor em um material alimentício, antes do aquecimento final (por exemplo, cozimento) . Em outro aspecto, o método compreende a adição, ao material alimentício, de uma enzima capaz de reduzir o teor de açúcar redutor. Em ainda outro aspecto, um artigo comercial comunica ao consumidor que um produto alimentício tem teor reduzido ou baixo de acrilamida ou de açúcar redutor.
BRPI0411932-0A 2003-06-25 2004-06-14 Método para redução da acrilamida em alimentos compreendendo a redução no teor de açúcares redutores BRPI0411932B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US10/603,978 US6989167B2 (en) 2003-06-25 2003-06-25 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US10/603,978 2003-06-25
PCT/US2004/018826 WO2005004629A1 (en) 2003-06-25 2004-06-14 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Publications (2)

Publication Number Publication Date
BRPI0411932A true BRPI0411932A (pt) 2006-08-15
BRPI0411932B1 BRPI0411932B1 (pt) 2014-07-15

Family

ID=33539849

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0411932-0A BRPI0411932B1 (pt) 2003-06-25 2004-06-14 Método para redução da acrilamida em alimentos compreendendo a redução no teor de açúcares redutores

Country Status (14)

Country Link
US (1) US6989167B2 (pt)
EP (1) EP1641353B1 (pt)
JP (1) JP2007523620A (pt)
KR (1) KR100848519B1 (pt)
CN (2) CN101485405B (pt)
AT (1) ATE447335T1 (pt)
AU (1) AU2004255163B2 (pt)
BR (1) BRPI0411932B1 (pt)
CA (1) CA2530294C (pt)
DE (1) DE602004023945D1 (pt)
DK (1) DK1641353T3 (pt)
ES (1) ES2335500T3 (pt)
NZ (1) NZ544541A (pt)
WO (1) WO2005004629A1 (pt)

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US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
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US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. 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
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
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US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
CA2557078A1 (en) * 2004-02-06 2005-08-18 Koninklijke Cooperatie Cosun U.A. Selective withdrawal of reducing sugars during blanching
US20100034955A1 (en) * 2004-10-18 2010-02-11 Gregory Shannon Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil
US20060083832A1 (en) * 2004-10-18 2006-04-20 Gregory Shannon Reducing acrylamide in fried food
US8445048B2 (en) * 2005-05-20 2013-05-21 David Rogers Process of manufacturing rapid reconstitution root vegetable products
NZ567293A (en) 2005-09-20 2011-12-22 Simplot Co J R Low acrylamide foods obtained from plants with reduced asparagine levels
US20100040729A1 (en) * 2006-03-21 2010-02-18 Michael Sahagian Compositions and methods for surface modification of root vegetable products
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US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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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
US20100080872A1 (en) * 2008-10-01 2010-04-01 J. R. Simplot Company Low acrylamide french fry and preparation process
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
EP2945488B1 (en) 2013-01-18 2018-04-25 Gokmen, Vural Production method of acrylamide-free bakery products
CN104273474A (zh) * 2014-10-31 2015-01-14 山东农业大学 一种低丙烯酰胺保健薯条及其制备方法
US20180220688A1 (en) * 2015-10-01 2018-08-09 G. Nofar Food Agencies Ltd. Dried fries
JP6889247B2 (ja) 2016-08-09 2021-06-18 ケロッグ カンパニー アクリルアミドを低減した調理済み食品
JP7238388B2 (ja) * 2018-12-21 2023-03-14 味の素株式会社 サラダの製造方法
KR102264417B1 (ko) * 2020-11-27 2021-06-14 주식회사 움집감자 감자볼 제조방법 및 그에 의해 제조된 감자볼

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Also Published As

Publication number Publication date
KR100848519B1 (ko) 2008-07-25
US20040265432A1 (en) 2004-12-30
CN1829450A (zh) 2006-09-06
CA2530294A1 (en) 2005-01-20
AU2004255163A1 (en) 2005-01-20
DK1641353T3 (da) 2010-03-22
EP1641353A1 (en) 2006-04-05
JP2007523620A (ja) 2007-08-23
WO2005004629A1 (en) 2005-01-20
AU2004255163B2 (en) 2008-08-28
CN101485405B (zh) 2011-10-05
ATE447335T1 (de) 2009-11-15
DE602004023945D1 (de) 2009-12-17
ES2335500T3 (es) 2010-03-29
US6989167B2 (en) 2006-01-24
KR20060027815A (ko) 2006-03-28
NZ544541A (en) 2009-02-28
CA2530294C (en) 2011-10-18
BRPI0411932B1 (pt) 2014-07-15
EP1641353B1 (en) 2009-11-04
CN101485405A (zh) 2009-07-22

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: PRINGLES S.A.R.L. (LU)

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 15/07/2014, OBSERVADAS AS CONDICOES LEGAIS.

B25A Requested transfer of rights approved
B15K Others concerning applications: alteration of classification

Free format text: "PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A23L 1/015

Ipc: A23L 5/20 (2016.01), A23L 7/13 (2016.01), A23L 19/

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A23L 1/015; A23L 1/164; A23L 1/217.

Ipc: A23L 5/20 (2016.01), A23L 7/13 (2016.01), A23L 19/

Ipc: A23L 5/20 (2016.01), A23L 7/13 (2016.01), A23L 19/

B21A Patent or certificate of addition expired [chapter 21.1 patent gazette]

Free format text: PATENTE EXTINTA EM 15/07/2024