Method for reducing acrylamide formation in thermally processed foods

US7267834B2 · kind B2 · utility

Assignee

• Frito-Lay North America, Inc. · US

Inventors

• Vincent Elder · Carrollton, US
• John Fulcher · Dallas, US
• Henry Leung · Plano, US
• Michael Grant Topor · Little Elm, US

Key dates

• Filing date: Feb 21, 2003
• Grant date: Sep 11, 2007
• Expiry date: Jul 22, 2023

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/13
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.