C - Chemistry – Metallurgy – 12 – N
Patent
C - Chemistry, Metallurgy
12
N
C12N 9/18 (2006.01) A21D 8/04 (2006.01) C12N 9/20 (2006.01) C12N 9/24 (2006.01) C12N 9/26 (2006.01) C12N 9/42 (2006.01) C12N 9/82 (2006.01)
Patent
CA 2608502
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a. asparaginase and b. at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.
La présente invention concerne une nouvelle composition enzymatique comprenant de l'asparaginase et au moins une enzyme hydrolysante, l'utilisation de ladite composition afin de réduire les niveaux d'acrylamide dans des produits alimentaires ainsi qu'un procédé de production de produits alimentaires impliquant au moins une étape de chauffage, consistant à ajouter : a. de l'asparaginase et b. au moins une enzyme hydrolysante à une forme intermédiaire dudit produit alimentaire dans ledit procédé de production, l'asparaginase et au moins une enzyme hydrolysante étant ajoutées préalablement à ladite étape de chauffage en une quantité qui est efficace pour réduire le niveau d'acrylamide du produit alimentaire comparé à un produit alimentaire dans lequel aucune asparaginase et aucune enzyme hydrolysante n'ont été ajoutées.
Dsm Ip Assets B.v.
Smart & Biggar
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