Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Reexamination Certificate
2008-07-01
2008-07-01
Becker, Drew E (Department: 1794)
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
C426S637000, C426S618000, C426S640000, C426S441000, C426S456000, C426S465000, C426S506000, C426S520000, C426S523000
Reexamination Certificate
active
07393550
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.
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Barry David Lawrence
Burnham Colin Jeffrey
Desai Pravin Maganlal
Joseph Ponnattu Kurian
Leung Henry Kin-Hang
Becker Drew E
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inv.
Walter Chad E.
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