Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Reexamination Certificate
2007-05-22
2007-05-22
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
C426S432000, C426S629000
Reexamination Certificate
active
10603973
ABSTRACT:
Roasted coffee beans having reduced levels of acrylamide, coffee 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 coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.
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Bunke Paul Ralph
Dria Glenn James
Gutwein Roger William
Howie John Keeney
Lin Peter Yau Tak
Hackett Ingrid N.
Hendricks Keith
Jones Melody A.
The Procter & Gamble & Company
Zerby Kim W.
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