Method for reducing acrylamide formation in thermally processed foods

US7763306B2 · kind B2 · utility

Assignee

• Frito-Lay North America, Inc. · US

Inventors

• David Barry · Meadowlark Drive, US
• Colin Jeffrey Burnham · Quorn, GB
• Pravin Maganlal Desai · Carrollton, US
• Ponnattu Kurian Joseph · Irving, US
• Henry Leung · Plano, US
• John Richard Masson · Houghton on the Hill, GB
• V. N. Mallikarjuna Rao · Wilmington, US
• Robert William Saunders · Nottingham, GB
• James William Stalder · Dallas, US
• Michael Grant Topor · Little Elm, US

Key dates

• Filing date: Oct 31, 2005
• Grant date: Jul 27, 2010
• Expiry date: Aug 23, 2028

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L19/18
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.