Resources Contact Us Home
Browse by: INVENTOR PATENT HOLDER PATENT NUMBER DATE
 
 
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
Server-side connection resource pooling
Shoe outsole with a surface ornamentation contrast
Synthesized interoperable communications
Image forming apparatus and control method therefor
Manufacturing process for cellular screening substratum, resultant substratum, and method and apparatus for screening
Controller for internal combustion engine
Horse stationary tab
  Randomly Featured Patents
Heat-dissipating device for memory
On-board navigation system for motor vehicles
Lymphoid chemokines in the diagnosis, monitoring and treatment of inflammatory disease
Light dispersive insulated glazing unit
Mobile terminal
Process for the preparation of D-asparagine derivatives
Automatic cutting liquid supply apparatus
Web fanout control system
Method for adding layers to a PWB which yields high levels of copper to dielectric adhesion
Bottle