Method for reducing asparagine in food products

US7811618B2 · kind B2 · utility

Assignee

• Frito-Lay North America, Inc. · US

Inventors

• Eric Boudreaux · Dallas, US
• Pravin Maganlal Desai · Carrollton, US
• Vincent Elder · Carrollton, US
• John Fulcher · Dallas, US
• Ponnattu Kurian Joseph · Irving, US
• Wu Li · 红钢城街道, CN
• V.N. Mohan Rao · Plano, US
• Michael Grant Topor · Little Elm, US
• Gerald Vogel · Plano, US

Key dates

• Filing date: Jan 26, 2007
• Grant date: Oct 12, 2010
• Expiry date: Jun 24, 2029

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L5/21
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.