Method for the control of the formation of acrylamide in a foodstuff
US8956670B2 · kind B2 · utility
0Cited by
5References
7Claims
0Family size
Assignee
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Key dates
| Filing date | Mar 29, 2012 |
| Grant date | Feb 17, 2015 |
| Priority date | — |
| Expiry date | Mar 29, 2032 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.