Method for reducing acrylamide levels in food products and food products produced thereby
US7264838B2 · kind B2 · utility
9Cited by
5References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 15, 2003 |
| Grant date | Sep 4, 2007 |
| Priority date | — |
| Expiry date | Jun 17, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/183
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.