EP 1942751 A1 20080716 - PROCESS FOR REDUCING ACRYLAMIDE IN COOKED FOOD
Title (en)
PROCESS FOR REDUCING ACRYLAMIDE IN COOKED FOOD
Title (de)
VERFAHREN ZUR REDUKTION VON ACRYLAMID IN GEGARTEN NAHRUNGSMITTELN
Title (fr)
PROCEDE DE REDUCTION DES ACRYLAMIDES DANS DES ALIMENTS CUITS
Publication
Application
Priority
- US 2006037007 W 20060925
- US 73182105 P 20051101
Abstract (en)
[origin: WO2007053248A1] A process for cooking a food while minimizing acrylamide formation in the food is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
IPC 8 full level
A23L 5/20 (2016.01); A23L 19/12 (2016.01); A23L 19/18 (2016.01)
CPC (source: EP)
A23B 7/154 (2013.01); A23L 3/3526 (2013.01); A23L 5/20 (2016.07); A23L 5/27 (2016.07); A23L 19/12 (2016.07)
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR
DOCDB simple family (publication)
WO 2007053248 A1 20070510; AU 2006309256 A1 20070510; CA 2626010 A1 20070510; CN 101299927 A 20081105; EP 1942751 A1 20080716; EP 1942751 A4 20101222; JP 2009513134 A 20090402
DOCDB simple family (application)
US 2006037007 W 20060925; AU 2006309256 A 20060925; CA 2626010 A 20060925; CN 200680040642 A 20060925; EP 06804040 A 20060925; JP 2008537712 A 20060925