Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Reexamination Certificate
2007-03-13
2007-03-13
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
C426S631000, C426S431000
Reexamination Certificate
active
10603278
ABSTRACT:
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
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Howie John Keeney
Lin Peter Yau Tak
Zyzak David Vincent
Hackett Ingrid N.
Hendricks Keith
Jones Melody A.
The Procter and Gamble Company
Zerby Kim W.
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