Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
2011-01-11
2011-01-11
Dye, Rena L (Department: 1782)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S549000, C426S061000, C426S438000, C426S615000, C426S618000, C426S496000
Reexamination Certificate
active
07867529
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 asparagine 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 hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
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Gruber David Cammiade
Howie John Keeney
Lin Peter Yau Tak
Martinez-Serna Villagran Maria Dolores
Sanders Robert Alan
Borgman Adam W
Clay Cynthia L.
Dye Rena L
Thakur Viren
The Procter & Gamble & Company
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