Resources Contact Us Home
Method for reducing acrylamide formation in thermally processed foods

Image Number 16 for United States Patent #8124160.

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

  Recently Added Patents
Automated synchronization of design features in disparate code components using type differencing
Wireless enclosure
Editing device and editing method
System and method for associating financial transaction data with a user's project data using a portable electronic device
Tropoelastin derivatives
Programmable computer mouse
Provision of downlink packet access services to user equipment in spread spectrum communication network
  Randomly Featured Patents
Articulating body protective device
Apparatus installing device for mobile body
Antimicrobial containing solventless hot melt adhesive composition
Mayonnaise base and method for producing it
Web bracket for an open frame conveyor
Apparatus for outboard engine for switching to voice alarm output
Parabolic solar energy heat exchanger
Rectilinear guide which can be set without play
Infant swing seat
Portable dental care unit