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
Lifting and rotating water reservoir with attached water bottle for dispensing of water from water cooler
Stereoscopic images generated by adding content to alternate eye images for retinal rivalry
Compounds and methods for reducing oxidative stress
Table with seat
Rotatable feedthru insert
Systems and methods for preventing cancer and treating skin lesions
Management of access to data distributed across multiple computing devices
  Randomly Featured Patents
Spring loaded locking assemblies for sliding windows and the like
Curable organosilicone composition
Focus error detecting element and optical head using the same
Microfluidic devices
Controllable multiplexer for a digital switch
Temperature measuring device
Multi-lamp driving circuit
User configurable multivariate time series reduction tool control method
Key case head
Semiconductor device