CA2499148A1 - Method for reducing acrylamide formation in thermally processed foods - Google Patents

Method for reducing acrylamide formation in thermally processed foods Download PDF

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Publication number
CA2499148A1
CA2499148A1 CA002499148A CA2499148A CA2499148A1 CA 2499148 A1 CA2499148 A1 CA 2499148A1 CA 002499148 A CA002499148 A CA 002499148A CA 2499148 A CA2499148 A CA 2499148A CA 2499148 A1 CA2499148 A1 CA 2499148A1
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CA
Canada
Prior art keywords
food
thermally processed
processed foods
acrylamide formation
reducing acrylamide
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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.)
Granted
Application number
CA002499148A
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French (fr)
Other versions
CA2499148C (en
Inventor
Vincent Allen Elder
John Gregory Fulcher
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Frito Lay North America Inc
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Individual
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Application filed by Individual filed Critical Individual
Publication of CA2499148A1 publication Critical patent/CA2499148A1/en
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Publication of CA2499148C publication Critical patent/CA2499148C/en
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Expired - Lifetime 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes

Abstract

A process and apparatus for a method for reducing the amount of acrylamide i n thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

Claims (26)

1. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
(a) providing a food ingredient that contains free asparagine;
(b) inactivating asparagine in the asparagine-containing food ingredient;
(c) using said food ingredient as a component in a food mixture; and (d) heating said food mixture to form a thermally processed food.
2. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the food ingredient comprises primarily a carbohydrate.
3. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the food ingredient is selected from the group comprising rice, wheat, corn, barley, soy, potato and oats.
4. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the food ingredient comprises potato.
5. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the asparagine-containing food ingredient further comprises at least one other amino acid.
6. The method of reducing acrylamide formation in thermally processed foods of Claim wherein the at least one other amino acid is lysine.
7. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the inactivating step (b) comprises adding an asparaginase solution to the asparagine-containing food ingredient in the presence of a simple sugar.
8. The method of reducing acrylamide formation in thermally processed foods of Claim 7 wherein the simple sugar comprises glucose.
9. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the inactivating step (b) comprises leaching the food ingredient.
10. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the inactivating step (b) comprises fermentation of the food ingredient.
11. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the food mixture is heated at step (d) to a temperature of at least 80°C.
12. The method of reducing acrylamide formation in thermally processed foods of Claim 1 wherein the thermal processing of the food mixture of step (d) occurs at temperatures between 100°C and 205°C.
13. A food produced by the method of Claim 1.
14. The food of Claim 13 wherein said food comprises potato.
15. The food of Claim 14 wherein said food comprises potato chips.
16. A method for the reduction of acrylamide in thermally processed foods comprising the steps of:
(a) providing a food ingredient that contains free asparagine;
(b) adding an asparaginase solution to the food ingredient, thereby inactivating asparagine in the asparagine-containing food ingredient;
(c) using said food ingredient as a component in a food mixture; and (d) heating said food mixture to form a thermally processed food.
17. The method of reducing acrylamide formation in thermally processed foods of Claim 16 wherein the food ingredient comprises primarily a carbohydrate.
18. The method of reducing acrylamide formation in thermally processed foods of Claim 16 wherein the food ingredient is selected from the group comprising rice, wheat, corn, barley, soy, potato and oats.
19. The method of reducing acrylamide formation in thermally processed foods of Claim 16 wherein the food ingredient comprises potato.
20. The method of Claim 16 wherein the adding an asparaginase solution of step (b) occurs in the presence of a simple sugar.
21. The method of reducing acrylamide formation in thermally processed foods of Claim 20 wherein the simple sugar comprises glucose.

-R11'-
22. The method of reducing acrylamide formation in thermally processed foods of Claim 20 wherein the food mixture is heated at step (d) to a temperature of at least 80°C.
23. The method of reducing acrylamide formation in thermally processed foods of Claim 20 wherein the thermal processing of the food mixture of step (d) occurs at temperatures between 100°C and 205°C.
24. A food produced by the method of Claim 16.
25. The food of Claim 24 wherein said food comprises potato.
26. The food of Claim 25 wherein said food comprises potato chips.
CA2499148A 2002-09-19 2003-08-27 Method for reducing acrylamide formation in thermally processed foods Expired - Lifetime CA2499148C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US10/247,504 2002-09-19
US10/247,504 US7037540B2 (en) 2002-09-19 2002-09-19 Method for reducing acrylamide formation in thermally processed foods
PCT/US2003/026884 WO2004026042A1 (en) 2002-09-19 2003-08-27 Method for reducing acrylamide formation in thermally processed foods

Publications (2)

Publication Number Publication Date
CA2499148A1 true CA2499148A1 (en) 2004-04-01
CA2499148C CA2499148C (en) 2010-10-12

Family

ID=31992517

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2499148A Expired - Lifetime CA2499148C (en) 2002-09-19 2003-08-27 Method for reducing acrylamide formation in thermally processed foods

Country Status (16)

Country Link
US (2) US7037540B2 (en)
EP (1) EP1553845B1 (en)
JP (2) JP4398373B2 (en)
KR (1) KR100595873B1 (en)
CN (1) CN100508775C (en)
AR (1) AR042182A1 (en)
AU (1) AU2003265789B2 (en)
BR (1) BRPI0314458B1 (en)
CA (1) CA2499148C (en)
CL (1) CL2004000287A1 (en)
ES (1) ES2666189T3 (en)
MX (1) MXPA05003043A (en)
RU (1) RU2302745C2 (en)
TW (1) TWI280102B (en)
WO (1) WO2004026042A1 (en)
ZA (1) ZA200502617B (en)

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