Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2006-01-24
2006-01-24
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S052000, C426S056000, C426S064000
Reexamination Certificate
active
06989167
ABSTRACT:
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
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Howie John Keeney
Lin Peter Yau Tak
Schafermeyer Richard Gerald
Zyzak David Vincent
Hendricks Keith
Jones Melody A.
Lorentz Bryn T.
Procter & Gamble Co.
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