Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
2007-09-11
2007-09-11
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S637000
Reexamination Certificate
active
10372738
ABSTRACT:
In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
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Elder Vincent Allen
Fulcher John Gregory
Leung Henry Kin-Hang
Topor Michael Grant
Cahoon Colin P.
Carstens & Cahoon LLP
Corbin Arthur L.
Frito-Lay North America, Inc.
Walter Chad E.
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