Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce

US7514113B2 · kind B2 · utility

Assignee

• The Procter & Gamble Company · US

Inventors

• David Vincent Zyzak · Cincinnati, US
• Robert Sanders · Lancaster, US
• Marko Stojanovic · Cincinnati, US
• David Gruber · Cincinnati, US
• Peter Yau Tak Lin · Cincinnati, US
• Maria Dolores Martinez-Serna Villagran · Mason, US
• John Keeney Howie · Cincinnati, US
• Richard Gerald Schafermeyer · Cincinnati, US

Key dates

• Filing date: Mar 24, 2005
• Grant date: Apr 7, 2009
• Expiry date: Dec 22, 2026

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12Y305/01001
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.