Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
2006-05-02
2006-05-02
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S020000, C426S549000, C426S044000, C426S637000
Reexamination Certificate
active
07037540
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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
REFERENCES:
patent: 3620925 (1971-11-01), Kazuo et al.
patent: 3652402 (1972-03-01), Chibata et al.
patent: 3773624 (1973-11-01), Wagner et al.
patent: 3914436 (1975-10-01), Nakadai et al.
patent: 4272554 (1981-06-01), Schroeder et al.
patent: 5514387 (1996-05-01), Zimmerman et al.
Mottram et al., “Acrylamide is formed in the Maillard reaction”, Nature, vol. 419, p. 448: Oct. 3, 2002.
Kim et al., “Asparaginase II ofSaccharomyces cerevisiae”, The Journal of Biological Chemistry, 263(24): 11948-11953; Aug. 25, 1988.
U.S. Department of Health & Human Services article entitled “Exploratory Data on Acrylamide in Foods”, found at http://www.mindfully.org/Food/Acrylamide-Foods-FDA, Dec. 4, 2002 (9 pgs).
Don Mottram—The University of Reading, “Acrylamide in Cooked Foods—the Latest “Food Scare””, 2002 (44 pgs.).
Report from Swedish Scientific Expert Committee of the Swedish National Food Administration, “Acrylamide in Food—Mechanisms of Formation and Influencing Factors During Heating of Foods”, Apr. 24, 2002 (22 pgs.).
Amanda Yarnell, Chemical & Engineering News article entitled “Acrylamide Mystery Solved”, found at http://pubs.acs.org/cen/today/oct4.html, Oct. 4, 2002 (3 pgs.).
Janet Raloff, Science News Online article entitled “Hot Spuds: Golden Path to Acrylamide in Food”, found at http://www.sciencenews.org/20021005/fob5.asp, Week of Oct. 5, 2002, vol. 162 (3 pgs.).
Lauran Neergaard, Health Zone article entitled “Scientists: Chemical Reaction May Create Carcinogen”, found at http://www.cjonline.com/stories/093002/hea—carcinogen.shtml, Sep. 30, 2002 (3 pgs.).
Procter & Gamble article entitled “New Findings Show Acrylamides Are Found in a Wider Variety of Foods and May Lead to New Ways of Reducing Acrylamide Levels” found at http://biz.yahoo.com/prnews/020927/clf005—1.html, Sep. 27, 2002 (2 pgs.).
Center for Science in the Public Interest article entitled “New Tests Confirm Acrylamide in American Foods”, found at http://www.cspinet.org
ew/20020625.html, Jun. 25, 2002 (2 pgs.).
World Health Organization Deptartment of Food Safety Report “FAO/WHO Consultation on the Health Implications of Acrylamide in Food”, Joint FAO/WHO Consulation, Geneva, Jun. 25-27, 2002 found at http://www.who.int/fsf/Acrylamide/SummaryreportFinal.pdf (8 pgs.).
U.S. Department of Health and Human Services, Public Health Service, National Toxicology Program, 9th Report on Carcinogens Revised Jan. 2001 found at http://win2000.kreatiweb.it/sanitaweb/web/Biblioteca/carcinogens/rahc/acrylamide.pdf (4 pgs.).
Lindsay Murray, “Acrylamide”, found at http://www.inchem.org/documents/pims/chemical/pim652.htm, Jun. 1998 (8 pgs.).
Centre for Molecular and Biomolecular Informatics article entitled “An Amino Acid Bedtime Story”, found at http://www.embi.kun.nl.gvteach/HAN/alg/infopages/bedtime.html, material from Friedli Enterprises, Georges-Louis Freidli, PgDip.,MSc.,PhD., Apr. 18, 2002 (3 pgs.).
Home Page for Frostburg State University—Organic Chemistry Help, article entitled “Nucleophilic Addition to Carbonyl Groups” found at http://www.chemhelper.com
ucadd.html, 2000 ( 1 pg.).
Karl Harrison, article entitled “Amino Acids and Proteins” found at http://www.chem.ox.ac.uk/mom/amino—acids/introduction.html, 1996 (1 pg.).
Karl Harrison, article entitled “Molecules of the Month”, found at http://www.chem.ox.ac.uk/mom/, 1996 (1 pg.).
Eur. J. Lipid Sci. Technol. 104 (2002) 762-771 article entitled “Analysis of acrylmide and mechanisms of its formation in deep-fried products” dated Sep. 27, 2002 (10 pgs.).
Nature magazine article entitled “Acrylamide is formed in the Maillard reaction” dated Oct. 3, 2002, which can be found at www.nature.com
ature (1 pg.).
Nature magazine article entitled “Acrylamide from Maillard reaction products” dated Oct. 3, 2002, which can be found at www.nature.com
ature (1 p.).
Deutsche Lebensmittel-Rundschau 98 Jahrgang, Heft article entitled “Formation of Acrylamide in Heated Potato Products—Model Experiments Pointing to Asparagine as Precursor” dated Nov. 2002 (4 pgs.).
C. Benedito De Barber, J.A. Prieto, C. Collar, “Reversed-Phase High-Performance Liquid Chromatography Analysis of Changes in Free Amino Acids During Wheat Bread Dough Fermentation”, Cereal Chemistry, Feb. 26, 1989, pp. 283-288, vol. 66, No. 4, American Association of Cereal Chemists, Inc., USA.
Patricia C. Dunlop, Gail M. Meyer, Robert J. Roon, “Nitrogen Catabolite Repression of Asparaginase II in Saccharomyces Cerevisiae”, Journal of Bacteriology, Jul. 1980, pp. 422-426, vol. No. 1, Department of Biochemistry, University of Minnesota, Minneapolis, Minnesota 55455.
Elder Vincent Allen
Fulcher John Gregory
Leung Henry Kin-Hang
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Hendricks Keith
LandOfFree
Method for reducing acrylamide formation in thermally... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for reducing acrylamide formation in thermally..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for reducing acrylamide formation in thermally... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3527734