Method for reducing acrylamide formation in thermally processed foods

US8110240B2 · kind B2 · utility

Assignee

• Frito-Lay North America, Inc. · US

Inventors

• Catherine Sarah Cantley · Plano, US
• Pravin Maganlal Desai · Carrollton, US
• Enrique Michel · Dallas, US
• V. N. Mallikarjuna Rao · Wilmington, US
• George Vindiola · Dallas, US

Key dates

• Filing date: Jun 12, 2008
• Grant date: Feb 7, 2012
• Expiry date: Feb 16, 2030

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/808
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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 peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.