Method for preventing acrylamide formation in food products and food intermediates
US7335386B2 · kind B2 · utility
2Cited by
10References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 30, 2003 |
| Grant date | Feb 26, 2008 |
| Priority date | — |
| Expiry date | Jul 30, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. 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 at least one of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations and modified derivatives thereof along with a suitable carrier such as in an aerosol, liquefied mister and the like.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.