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WO2005025330A1 - Procede de reduction d'acrylamide dans les produits alimentaires - Google Patents

Procede de reduction d'acrylamide dans les produits alimentaires Download PDF

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Publication number
WO2005025330A1
WO2005025330A1 PCT/CA2004/001614 CA2004001614W WO2005025330A1 WO 2005025330 A1 WO2005025330 A1 WO 2005025330A1 CA 2004001614 W CA2004001614 W CA 2004001614W WO 2005025330 A1 WO2005025330 A1 WO 2005025330A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
product
glycine
food
acrylamide
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.)
Ceased
Application number
PCT/CA2004/001614
Other languages
English (en)
Inventor
Michael Sahagian
Paul Van Eijck
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.)
McCain Foods Ltd
Original Assignee
McCain Foods Ltd
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
Application filed by McCain Foods Ltd filed Critical McCain Foods Ltd
Publication of WO2005025330A1 publication Critical patent/WO2005025330A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of 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
    • A23L19/14—Original non-roasted or non-fried potato 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to methods and compositions for reducing acrylamide produced by cooking, heating or processing in food products such as French fries.
  • the present invention provides a method of reducing acrylamide levels in a food product comprising providing a food product that has increased glycine levels or administering glycine to the product prior to the final preparation of the product.
  • the invention also provides a food additive composition comprising glycine and a carrier, and the food additive composition is useful to reduce acrylamide levels in a food product.
  • Figure 1 is a graph showing the influence of glycine and lysine in reducing acrylamide in model aqueous systems of glucose and asparagine.
  • Figure 2 is a graph showing the reduction in acrylamide in reconstituted 3/8 french fries as influenced by the application of a SAPP/Gycine dip at various points in the process.
  • Figure 3 is a graph showing the effect of dipping potato cakes in glycine solutions on acrylamide formation.
  • Figure 4 is a graph showing the inhibiting effect of different glycine concentrations on acrylamide formation in potato cakes.
  • the present invention provides a method of reducing acrylamide levels in a food product comprising (a) providing a food product that has increased glycine levels and/or (b) administering glycine to the food product prior to the final preparation of the product.
  • the present invention also provides a use of glycine to reduce acrylamide formation in a food product.
  • glycine as used herein includes the naturally occurring form of the amino acid (having the formula NH 2 CH 2 COOH and the abbreviations Gly and G) as well as all derivatives of glycine that also reduce acrylamide levels. Derivatives include for example, those molecules in which free amino groups have been derivatized to form amine hydrochlorides, p-toluene sulfonyl groups, carbobenzoxy groups, t-butyloxycarbonyl groups, chloroacetyl groups or formyl groups. Free carboxyl groups may be derivatized to form salts, methyl and ethyl esters or other types of esters or hydrazides.
  • Free hydroxyl groups may be derivatized to form O-acyl or O- alkyl derivatives.
  • Administering glycine to the food product "prior to the final preparation of the product” means that the glycine is either present as an ingredient in the starting food product or that the glycine is administered in a processing step that precedes the final cooking or preparation of the product, prior to consumption by the end user.
  • the glycine can be administered in a processing step prior to converting the food product to a ready-to-eat form.
  • the majority of acrylamide is generally produced in the final preparation step such as baking, frying and heating. Therefore, the glycine will be present or added prior to the final preparation step that occurs at the home of the consumer or at a restaurant or other commercial establishment.
  • the glycine can be added at any step during the processing as described in Example 2.
  • the glycine is added after the potatoes are blanched, although the glycine can be added at any step including after the product is frozen but prior to the cooking of the frozen product by the consumer.
  • the step of "administering glycine" can include any mode of administration that results in a food product with increased glycine levels.
  • the glycine is added to the food product during the processing or preparation of the food product.
  • the glycine can be added in any form and by any means including dipping the product, coating the product, spraying the product, dusting the product, or soaking the product.
  • the glycine can also be present in an ingredient used in the processing or preparation of the food product, for example in any food ingredient that contains amino acids (such as hydrolyzed proteins).
  • the food product starts off in the process with high glycine levels and glycine does not have to be added as an ingredient in the process.
  • the food product may be one with naturally high glycine levels or the food product may be artificially or genetically altered to produce or contain high glycine levels.
  • the glycine can be added in any amount that is sufficient to reduce acrylamide in the finished product.
  • glycine is added in an aqueous solution in an amount of at least 0.01% w/w, more preferably from about 0.1% to about 5% w/w of the total aqueous solution.
  • the glycine can be prepared as a solution, preferably an aqueous solution.
  • the glycine is prepared in a sodium acid pyrophosphate solution.
  • the glycine solution may also contain other ingredients, for example other functional ingredients including other amino acids such as lysine.
  • the food product can be any food product that generates acrylamide upon cooking, heating or processing. Generally, the food product will be a food that is cooked at high temperatures such as by frying, baking, grilling microwaving or roasting.
  • Such food products include, but are not limited to, potato products (such as french fries, potato chips, oven baked potatoes, rosti, potato crisps, potato cake, potato sticks); battered products (such as fish, chicken and french fries); breads (such as baked bread, crisp bread, toasted white bread, toasted pumpernickel, bagels); cereals; cookies; crackers; coffee; soup mixes; pretzels; roasted almonds; peanut butter; cocoa; and baby food.
  • the food product is a potato product, more preferably, a French fry.
  • the present invention provides a method of reducing acrylamide levels in a potato product comprising: (a) providing a partially processed potato product; (b) administering glycine to the partially processed potato product; and, optionally, (c) cooking the potato product, wherein the levels of acrylamide in the cooked potato product are lower as compared to the levels in a similar product that has not been treated with glycine.
  • partially processed potato product means that the potato product is in a form that is not ready for final preparation for consumption.
  • the term includes potato products that have undergone the initial processing steps such as slicing, blanching, par frying and/or freezing.
  • the partially processed product is a frozen French fry.
  • Another embodiment of the invention is a food additive composition comprising glycine and a carrier, and the use of the food additive composition to reduce acrylamide levels in a food product.
  • the carrier includes an oil or water based solution, and in a preferred embodiment the carrier is an aqueous solution.
  • the food additive composition is a dipping composition, a coating composition, a spraying composition, an aerosol composition, a dusting composition or a soaking composition.
  • French fry color can be determined, for example, in accordance with the United States Department of Agriculture Color Standard for Frozen French Fried Potatoes, which is used in classifying color of frozen French fried potatoes, or other similarly fried products.
  • Glucose is currently applied to the surface of potato strips in order to yield a desired level of brown color development during the processing of French fries.
  • the inventors have observed that samples treated with glycine are darker in color. Therefore, the administration of glycine has an added benefit and could replace or be used in combination with compounds like glucose used for color management.
  • test solution comprised of 20% (w/w) glucose, 2.1% (w/w) Asn and either 2.0% (w/w) Glycine or Lysine were prepared by slowly adding the appropriate amount of blended solids to 35°C mixing citrate buffer at pH 6. A solution of Glu/Asn alone, at the same concentration, acted as the control.
  • Glycine solution Glycine solutions (2.1% (w/w) were prepared in 0.8% SAPP (sodium acid pyrophosphate) by adding solids to 25°C SAPP solution and mixing until fully hydrated. Five 8L solutions were prepared and held at room temperature until needed.
  • SAPP sodium acid pyrophosphate
  • Example 3 Glycine dip reduces acrylamide in potato cakes Potato cakes were dipped in a 1% solution of glycine and heated at 200°C for 25 min. Those treated with glycine had significantly lower acrylamide levels, see Figure 3. This confirms that there is either a competitive route which involves other Maillard products being formed in preference to acrylamide, and involves glycine, or acrylamide reacts with the product of Maillard browning.
  • Example 4 Low concentration of glycine dip reduces acrylamide Potato cakes made with dehydrated potato flakes were prepared with varying concentrations of glycine added to the water used to hydrate the flakes (fig.4).
  • Example 5 Application Point reduces acrylamide in potato cakes
  • Potato cakes are made with varying concentrations of glycine added to the samples at different points in the process of making the potato cakes.
  • potato samples are processed using a laboratory simulation of an industrial process followed by a finish fry. A know amount of raw material is peeled and formed into potato cakes. These samples are treated with glycine involving dipping the cakes in various concentrations of glycine solution for 5 sec at the following points in the process and proceeding to the next step in the process:
  • a paired control is prepared, which involves dipping the strips in a control solution for the same time period and temperature.
  • the color of the French fries is determined, for example, in accordance with the United States Department of Agriculture Color Standard for Frozen French Fried Potatoes. According to this standard the color and appearance of the French Fries are compared to a color and appearance chart provided in the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1.
  • a color measurement device such as an Agtron device can be used to measure color of product on a scale of 0 to 100 based, for example, on reflective properties.
  • the potato cakes and French fries treated with glycine showed improved color (i.e. darker color compared to an untreated sample).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé de réduction des niveaux d'acrylamide dans un produit alimentaire, consistant à fournir un produit alimentaire qui présente des niveaux de glycine élevés et/ou à introduire de la glycine dans le produit avant la préparation finale du produit. Cette invention porte aussi sur l'utilisation de glycine afin de réduire la formation d'acrylamide dans un produit alimentaire.
PCT/CA2004/001614 2003-09-12 2004-09-13 Procede de reduction d'acrylamide dans les produits alimentaires Ceased WO2005025330A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US50227403P 2003-09-12 2003-09-12
US60/502,274 2003-09-12

Publications (1)

Publication Number Publication Date
WO2005025330A1 true WO2005025330A1 (fr) 2005-03-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA2004/001614 Ceased WO2005025330A1 (fr) 2003-09-12 2004-09-13 Procede de reduction d'acrylamide dans les produits alimentaires

Country Status (1)

Country Link
WO (1) WO2005025330A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006017526A3 (fr) * 2004-08-03 2006-04-27 Childrens Medical Center Procede de limitation d'acrylamide dans les aliments chauffes
WO2007035752A2 (fr) 2005-09-20 2007-03-29 J.R. Simplot Company Aliments a faible acrylamide
WO2007106996A1 (fr) * 2006-03-21 2007-09-27 Mccain Foods Limited Compositions et procédés pour la modification de surface de produits végétaux à racine

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040109926A1 (en) * 2002-12-03 2004-06-10 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
US20040166227A1 (en) * 2003-02-21 2004-08-26 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040109926A1 (en) * 2002-12-03 2004-06-10 Toyo Suisan Kaisha, Ltd. Method of decreasing acrylamide in food cooked under heat
US20040166227A1 (en) * 2003-02-21 2004-08-26 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FOOD AND FEED SAFETY, Retrieved from the Internet <URL:http://europa.eu.int/comm/food/food/chemicalsafety/contaminants/acryl_database_en.htm> *
KIM ET AL., ACRYLAMIDE, December 2003 (2003-12-01), Retrieved from the Internet <URL:http://www.acrylamide-food.org/show_project.cmf?projectID=913> *
Retrieved from the Internet <URL:http://www.who.int/foodsafety/chem/chemicals/acrylamide/en/> *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006017526A3 (fr) * 2004-08-03 2006-04-27 Childrens Medical Center Procede de limitation d'acrylamide dans les aliments chauffes
WO2007035752A2 (fr) 2005-09-20 2007-03-29 J.R. Simplot Company Aliments a faible acrylamide
EP2333076A2 (fr) 2005-09-20 2011-06-15 J.R. Simplot Company Aliments à faíble acrylamide
WO2007106996A1 (fr) * 2006-03-21 2007-09-27 Mccain Foods Limited Compositions et procédés pour la modification de surface de produits végétaux à racine
JP2009529897A (ja) * 2006-03-21 2009-08-27 マケイン フーズ リミテッド 根菜製品の表面改質のための組成物および方法

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