A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/015 (2006.01) A23L 1/164 (2006.01) A23L 1/216 (2006.01) A23L 1/2165 (2006.01) A23L 1/217 (2006.01)
Patent
CA 2506115
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before heating. In one embodiment, the method comprises extracting at least a portion of the asparagine from the food material before heating. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low of acrylamide or asparagine.
Procédé servant à diminuer l'acrylamide de produits alimentaires, produits alimentaires possédant des niveaux limités d'acrylamide et article de commercialisation. Dans un aspect, ce procédé consiste à diminuer le niveau d'asparagine d'un produit alimentaire avant son réchauffement. Dans un mode de réalisation, ce procédé consiste à extraire au moins une partie de l'asparagine du produit alimentaire avant de le réchauffer. Dans encore un autre aspect, un article de commercialisation communique au consommateur qu'un produit alimentaire possède des niveaux diminués ou bas d'acrylamide ou d'asparagine.
Gruber David Cammiade
Howie John Keeney
Lin Peter Yau Tak
Sanders Robert Alan
Schafermeyer Richard Gerald
Dimock Stratton Llp
The Procter & Gamble Company
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