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AU2003276613A1 - A method of preventing acrylamide formation in a foodstuff - Google Patents

A method of preventing acrylamide formation in a foodstuff

Info

Publication number
AU2003276613A1
AU2003276613A1 AU2003276613A AU2003276613A AU2003276613A1 AU 2003276613 A1 AU2003276613 A1 AU 2003276613A1 AU 2003276613 A AU2003276613 A AU 2003276613A AU 2003276613 A AU2003276613 A AU 2003276613A AU 2003276613 A1 AU2003276613 A1 AU 2003276613A1
Authority
AU
Australia
Prior art keywords
foodstuff
acrylamide formation
preventing
preventing acrylamide
formation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
AU2003276613A
Other versions
AU2003276613A8 (en
Inventor
Dana L Boll
Charlotte Horsmans Poulsen
Jorn Borch Soe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
International N&H Denmark ApS
Original Assignee
Danisco AS
Danisco US Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB0225236A external-priority patent/GB0225236D0/en
Application filed by Danisco AS, Danisco US Inc filed Critical Danisco AS
Publication of AU2003276613A8 publication Critical patent/AU2003276613A8/en
Publication of AU2003276613A1 publication Critical patent/AU2003276613A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Preparation And Processing Of Foods (AREA)
AU2003276613A 2002-10-30 2003-10-24 A method of preventing acrylamide formation in a foodstuff Abandoned AU2003276613A1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB0225236A GB0225236D0 (en) 2002-10-30 2002-10-30 Method
GB0225236.9 2002-10-30
US43885203P 2003-01-09 2003-01-09
US60/438,852 2003-01-09
PCT/IB2003/005278 WO2004039174A2 (en) 2002-10-30 2003-10-24 A method of preventing acrylamide formation in a foodstuff

Publications (2)

Publication Number Publication Date
AU2003276613A8 AU2003276613A8 (en) 2004-05-25
AU2003276613A1 true AU2003276613A1 (en) 2004-05-25

Family

ID=32232395

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2003276613A Abandoned AU2003276613A1 (en) 2002-10-30 2003-10-24 A method of preventing acrylamide formation in a foodstuff

Country Status (2)

Country Link
AU (1) AU2003276613A1 (en)
WO (1) WO2004039174A2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2004255163B2 (en) * 2003-06-25 2008-08-28 Kellogg Europe Trading Limited Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
ES2376117B1 (en) * 2009-07-28 2013-02-14 Leng-D'or, S.A. PROCEDURE TO REDUCE THE FORMATION OF ACRILAMIDE IN FOODS OBTAINED FROM VEGETABLE PELLETS.
EP3597647A1 (en) 2017-03-16 2020-01-22 The Kitasato Institute Novel pochoniolide compound and use thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5010007A (en) * 1985-05-22 1991-04-23 Synfina-Oleofina Composition for removing oxygen in foodstuff and drinks
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
EP1020523A3 (en) * 1995-06-07 2000-08-30 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
AU2001255392A1 (en) * 2000-04-14 2001-10-30 Novo Nordisk Biotech, Inc. Enzymatic treatment of potato products
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2004255163B2 (en) * 2003-06-25 2008-08-28 Kellogg Europe Trading Limited Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Also Published As

Publication number Publication date
AU2003276613A8 (en) 2004-05-25
WO2004039174A2 (en) 2004-05-13
WO2004039174A3 (en) 2004-07-15

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase