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

US7527815B2 · kind B2 · utility

Assignee

• The Procter & Gamble Company · US

Inventors

• Lee Michael Teras · Cincinnati, US
• Stephen Paul Zimmerman · Wyoming, US
• David Vincent Zyzak · Cincinnati, US
• Peter Yau Tak Lin · Cincinnati, US
• Marko Stojanovic · Cincinnati, US
• Robert Sanders · Lancaster, US
• Maria Dolores Martinez-Serna Villagran · Mason, US
• John Keeney Howie · Cincinnati, US
• Richard Gerald Schafermeyer · Cincinnati, US

Key dates

• Filing date: Jun 25, 2003
• Grant date: May 5, 2009
• Expiry date: Jun 25, 2023

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 corn-based food products, corn-based 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 corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based 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 corn-based food product has reduced or low levels of acrylamide or asparagine.