Reduction of acrylamide formation in cooked starchy foods
US8414940B2 · kind B2 · utility
1Cited by
33References
10Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 6, 2003 |
| Grant date | Apr 9, 2013 |
| Priority date | — |
| Expiry date | Nov 5, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/249
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.