Patent · US Expired

Method for reducing acrylamide formation in thermally processed foods

US7037540B2 · kind B2 · utility

21Cited by

6References

13Claims

0Family size

Assignee

Frito-Lay North America, Inc. · US

Inventors

Vincent Elder · Carrollton, US
John Fulcher · Dallas, US
Henry Leung · Plano, US

Key dates

Filing date	Sep 19, 2002
Grant date	May 2, 2006
Priority date	—
Expiry date	Sep 9, 2023

Classification

Technology area (CPC C)Chemistry; Metallurgy
CPC primaryC12Y305/01001
WIPO fieldFood chemistry
WIPO sectorChemistry

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.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.