Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Reexamination Certificate
2007-01-26
2010-10-12
Weier, Anthony (Department: 1781)
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
C426S425000, C426S431000
Reexamination Certificate
active
07811618
ABSTRACT:
A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
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Boudreaux Eric
Desai Pravin Maganlal
Elder Vincent Allen
Fulcher John Gregory
Joseph Ponnattu Kurian
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Walter Chad E.
Weier Anthony
LandOfFree
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