DE60330157D1 - Reduzierung von acrylamidbildung - Google Patents

Reduzierung von acrylamidbildung

Info

Publication number: DE60330157D1
Authority: DE; Germany
Prior art keywords: reduction; acrylamide formation; acrylamide; grilling; frying
Prior art date: 2002-09-24
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.): Expired - Lifetime

Application number

DE60330157T

Other languages

English (en)

Inventor

Pernille Baardseth

Hans Blom

Grethe Enersen

Grete Skrede

Erik Slinde

Thea Sundt

Trond Thomassen

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.)

Zeracryl AS

Original Assignee

Zeracryl AS

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.)

2002-09-24

Filing date

2003-09-24

Publication date

2009-12-31

2003-09-24 Application filed by Zeracryl AS filed Critical Zeracryl AS

2009-12-31 Application granted granted Critical

2009-12-31 Publication of DE60330157D1 publication Critical patent/DE60330157D1/de

2023-09-25 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Classifications

- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- 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
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Microbiology (AREA)
Biotechnology (AREA)
Preparation Of Fruits And Vegetables (AREA)
Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
General Preparation And Processing Of Foods (AREA)
Seeds, Soups, And Other Foods (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Cereal-Derived Products (AREA)
Lubricants (AREA)
Noodles (AREA)

DE60330157T 2002-09-24 2003-09-24 Reduzierung von acrylamidbildung Expired - Lifetime DE60330157D1 (de)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
GB0222185A GB0222185D0 (en)	2002-09-24	2002-09-24	Use
PCT/GB2003/004066 WO2004028278A2 (en)	2002-09-24	2003-09-24	Reduction of acrylamide formation

Publications (1)

Publication Number	Publication Date
DE60330157D1 true DE60330157D1 (de)	2009-12-31

Family

ID=9944689

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DE60330157T Expired - Lifetime DE60330157D1 (de)	2002-09-24	2003-09-24	Reduzierung von acrylamidbildung

Country Status (15)

Country	Link
US (4)	US20060147606A1 (de)
EP (4)	EP2127526B1 (de)
AT (1)	ATE448697T1 (de)
AU (3)	AU2003264904A1 (de)
CA (4)	CA2499540A1 (de)
CY (1)	CY1116577T1 (de)
DE (1)	DE60330157D1 (de)
DK (2)	DK1542546T3 (de)
ES (2)	ES2336784T3 (de)
GB (1)	GB0222185D0 (de)
HU (1)	HUE026620T2 (de)
NO (4)	NO20051813L (de)
PT (1)	PT2127526E (de)
SI (1)	SI2127526T1 (de)
WO (3)	WO2004028277A2 (de)

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US7811618B2 (en)	2002-09-19	2010-10-12	Frito-Lay North America, Inc.	Method for reducing asparagine in food products
US20050064084A1 (en) *	2002-09-19	2005-03-24	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
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
US20050074538A1 (en) *	2002-09-19	2005-04-07	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
AU2003258855A1 (en) *	2003-01-03	2004-07-29	Mun Yhung Jung	Method for the reduction of acrylamide formation
US8110240B2 (en)	2003-02-21	2012-02-07	Frito-Lay North America, Inc.	Method for reducing acrylamide formation in thermally processed foods
US7527815B2 (en) *	2003-06-25	2009-05-05	The Procter & Gamble Company	Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US20050214411A1 (en) *	2004-03-29	2005-09-29	Lindsay Robert C	Methods for suppressing acrylamide formation and restoring browned color and flavor
GB0407301D0 (en) *	2004-03-31	2004-05-05	Forinnova As	Use
US8486684B2 (en)	2007-08-13	2013-07-16	Frito-Lay North America, Inc.	Method for increasing asparaginase activity in a solution
EP2074890B1 (de)	2007-12-21	2014-11-26	Jungbunzlauer Ladenburg GmbH	Verfahren zur Verminderung des Acrylamidgehaltes bei kohlehydrathaltigen Lebensmitteln
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
WO2016001894A1 (en)	2014-07-04	2016-01-07	West Systems Srl	Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104824672B (zh) *	2015-05-29	2017-04-05	东北农业大学	一种乳酸菌吸附去除丙烯酰胺的方法
WO2018031536A1 (en)	2016-08-09	2018-02-15	Kellogg Company	Cooked food product having reduced acrylamide level
GB201709751D0 (en) *	2017-06-19	2017-08-02	Zeracryl As	Reduction of acrylamide formation

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2002
- 2002-09-24 GB GB0222185A patent/GB0222185D0/en not_active Ceased
2003
- 2003-09-24 DK DK03750945.2T patent/DK1542546T3/da active
- 2003-09-24 CA CA002499540A patent/CA2499540A1/en not_active Abandoned
- 2003-09-24 EP EP20090007592 patent/EP2127526B1/de not_active Expired - Lifetime
- 2003-09-24 CA CA 2678730 patent/CA2678730C/en not_active Expired - Lifetime
- 2003-09-24 AU AU2003264904A patent/AU2003264904A1/en not_active Abandoned
- 2003-09-24 HU HUE09007592A patent/HUE026620T2/en unknown
- 2003-09-24 PT PT90075920T patent/PT2127526E/pt unknown
- 2003-09-24 EP EP03798244A patent/EP1542548A2/de not_active Withdrawn
- 2003-09-24 CA CA2499473A patent/CA2499473C/en not_active Expired - Fee Related
- 2003-09-24 EP EP03750945A patent/EP1542546B1/de not_active Expired - Lifetime
- 2003-09-24 CA CA002499526A patent/CA2499526A1/en not_active Abandoned
- 2003-09-24 WO PCT/GB2003/004047 patent/WO2004028277A2/en not_active Ceased
- 2003-09-24 AU AU2003269165A patent/AU2003269165A1/en not_active Abandoned
- 2003-09-24 AT AT03750945T patent/ATE448697T1/de active
- 2003-09-24 AU AU2003264903A patent/AU2003264903A1/en not_active Abandoned
- 2003-09-24 US US10/528,734 patent/US20060147606A1/en not_active Abandoned
- 2003-09-24 DK DK09007592.0T patent/DK2127526T3/en active
- 2003-09-24 WO PCT/GB2003/004046 patent/WO2004028276A2/en not_active Ceased
- 2003-09-24 EP EP03798243A patent/EP1542547A2/de not_active Withdrawn
- 2003-09-24 SI SI200332436T patent/SI2127526T1/sl unknown
- 2003-09-24 ES ES03750945T patent/ES2336784T3/es not_active Expired - Lifetime
- 2003-09-24 DE DE60330157T patent/DE60330157D1/de not_active Expired - Lifetime
- 2003-09-24 ES ES09007592.0T patent/ES2542865T3/es not_active Expired - Lifetime
- 2003-09-24 WO PCT/GB2003/004066 patent/WO2004028278A2/en not_active Ceased
2005
- 2005-04-14 NO NO20051813A patent/NO20051813L/no unknown
- 2005-04-14 NO NO20051814A patent/NO328573B1/no not_active IP Right Cessation
- 2005-04-14 NO NO20051815A patent/NO20051815L/no unknown
2009
- 2009-06-19 NO NO20092355A patent/NO332401B1/no not_active IP Right Cessation
2011
- 2011-09-19 US US13/235,871 patent/US20120009314A1/en not_active Abandoned
- 2011-12-20 US US13/331,144 patent/US20120100254A1/en not_active Abandoned
2014
- 2014-12-18 US US14/574,910 patent/US20150104558A1/en not_active Abandoned
2015
- 2015-07-16 CY CY20151100621T patent/CY1116577T1/el unknown

Also Published As

Publication number	Publication date
WO2004028277A3 (en)	2004-07-29
CA2678730C (en)	2012-08-07
US20150104558A1 (en)	2015-04-16
NO20051814D0 (no)	2005-04-14
US20120009314A1 (en)	2012-01-12
NO20051813D0 (no)	2005-04-14
AU2003269165A1 (en)	2004-04-19
EP2127526A3 (de)	2009-12-23
NO328573B1 (no)	2010-03-22
NO20092355L (no)	2005-06-24
CA2499540A1 (en)	2004-04-08
WO2004028277A2 (en)	2004-04-08
ATE448697T1 (de)	2009-12-15
US20120100254A1 (en)	2012-04-26
EP1542548A2 (de)	2005-06-22
CA2499473A1 (en)	2004-04-08
PT2127526E (pt)	2015-09-14
AU2003264903A1 (en)	2004-04-19
NO20051814L (no)	2005-06-24
ES2542865T3 (es)	2015-08-12
CY1116577T1 (el)	2017-03-15
ES2336784T3 (es)	2010-04-16
WO2004028276A2 (en)	2004-04-08
EP1542547A2 (de)	2005-06-22
AU2003264904A1 (en)	2004-04-19
HUE026620T2 (en)	2016-06-28
CA2499526A1 (en)	2004-04-08
US20060147606A1 (en)	2006-07-06
GB0222185D0 (en)	2002-10-30
NO20051815L (no)	2005-06-24
NO20051815D0 (no)	2005-04-14
NO20051813L (no)	2005-06-24
CA2499473C (en)	2010-08-17
EP1542546B1 (de)	2009-11-18
DK2127526T3 (en)	2015-07-27
WO2004028276A3 (en)	2004-06-03
WO2004028278A3 (en)	2004-07-01
EP1542546A2 (de)	2005-06-22
NO332401B1 (no)	2012-09-10
CA2678730A1 (en)	2004-04-08
WO2004028278A2 (en)	2004-04-08
DK1542546T3 (da)	2010-04-06
EP2127526B1 (de)	2015-04-29
SI2127526T1 (sl)	2015-09-30
EP2127526A2 (de)	2009-12-02

Publication	Publication Date	Title
CY1116577T1 (el)	2017-03-15	Μειωση του σχηματισμου ακρυλαμιδιου
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WO2005094591A3 (en)	2005-12-01	Reduction of acrylamide formation in coffee-based food processing
ATE343342T1 (de)	2006-11-15	Kochgeschirr
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GB0326256D0 (en)	2003-12-17	Oven or utensil for cooking food
CN105639289A (zh)	2016-06-08	一种蒜香红烧圆蹄的加工制作方法
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ITMI20020538A0 (it)	2002-03-14	Apparecchiatura per il trattamento dei prodotti alimentari soggetti astagionatura
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KR20040062352A (ko)	2004-07-07	무비계 치킨 닭피제거 방법
MX9702708A (es)	1998-10-31	Mejoras en un freidor automatico para elaborar tostadas botaneras de masa de maiz.

Legal Events

Date	Code	Title	Description
2010-10-14	8328	Change in the person/name/address of the agent	Representative=s name: KUDLEK & GRUNERT PATENTANWAELTE PARTNERSCHAFT, 803
2010-12-09	8364	No opposition during term of opposition