WO2004039174A3 - A method of preventing acrylamide formation in a foodstuff - Google Patents

A method of preventing acrylamide formation in a foodstuff Download PDF

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Publication number
WO2004039174A3
WO2004039174A3 PCT/IB2003/005278 IB0305278W WO2004039174A3 WO 2004039174 A3 WO2004039174 A3 WO 2004039174A3 IB 0305278 W IB0305278 W IB 0305278W WO 2004039174 A3 WO2004039174 A3 WO 2004039174A3
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
acrylamide formation
formation
preventing
preventing acrylamide
Prior art date
Application number
PCT/IB2003/005278
Other languages
French (fr)
Other versions
WO2004039174A2 (en
Inventor
Joern Borch Soee
Charlotte Horsmans Poulsen
Dana L Boll
Original Assignee
Danisco
Joern Borch Soee
Charlotte Horsmans Poulsen
Dana L Boll
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GB0225236A external-priority patent/GB0225236D0/en
Application filed by Danisco, Joern Borch Soee, Charlotte Horsmans Poulsen, Dana L Boll filed Critical Danisco
Priority to AU2003276613A priority Critical patent/AU2003276613A1/en
Publication of WO2004039174A2 publication Critical patent/WO2004039174A2/en
Publication of WO2004039174A3 publication Critical patent/WO2004039174A3/en
Priority to US11/048,230 priority patent/US8163317B2/en
Priority to US13/433,470 priority patent/US8956670B2/en
Priority to US14/619,149 priority patent/US20150223499A1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
PCT/IB2003/005278 2000-11-17 2003-10-24 A method of preventing acrylamide formation in a foodstuff WO2004039174A2 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
AU2003276613A AU2003276613A1 (en) 2002-10-30 2003-10-24 A method of preventing acrylamide formation in a foodstuff
US11/048,230 US8163317B2 (en) 2000-11-17 2005-02-01 Method
US13/433,470 US8956670B2 (en) 2000-11-17 2012-03-29 Method for the control of the formation of acrylamide in a foodstuff
US14/619,149 US20150223499A1 (en) 2000-11-17 2015-02-11 Method for the control of the formation of acrylamide in a foodstuff

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB0225236A GB0225236D0 (en) 2002-10-30 2002-10-30 Method
GB0225236.9 2002-10-30
US43885203P 2003-01-09 2003-01-09
US60/438,852 2003-01-09

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US10/001,136 Continuation-In-Part US6872412B2 (en) 2000-11-17 2001-11-15 Method of reducing or preventing Maillard reactions in potato with hexose oxidase
US11/048,230 Continuation-In-Part US8163317B2 (en) 2000-11-17 2005-02-01 Method

Publications (2)

Publication Number Publication Date
WO2004039174A2 WO2004039174A2 (en) 2004-05-13
WO2004039174A3 true WO2004039174A3 (en) 2004-07-15

Family

ID=32232395

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2003/005278 WO2004039174A2 (en) 2000-11-17 2003-10-24 A method of preventing acrylamide formation in a foodstuff

Country Status (2)

Country Link
AU (1) AU2003276613A1 (en)
WO (1) WO2004039174A2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
ES2376117B1 (en) * 2009-07-28 2013-02-14 Leng-D'or, S.A. PROCEDURE TO REDUCE THE FORMATION OF ACRILAMIDE IN FOODS OBTAINED FROM VEGETABLE PELLETS.
WO2018169055A1 (en) 2017-03-16 2018-09-20 学校法人北里研究所 Novel pochoniolide compound and use thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5010007A (en) * 1985-05-22 1991-04-23 Synfina-Oleofina Composition for removing oxygen in foodstuff and drinks
WO1996040935A1 (en) * 1995-06-07 1996-12-19 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
US20020004085A1 (en) * 2000-04-14 2002-01-10 Novozymes Biotech, Inc. Methods for producing potato products
US20020114864A1 (en) * 2000-11-17 2002-08-22 Soe Jorn Borch Method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5010007A (en) * 1985-05-22 1991-04-23 Synfina-Oleofina Composition for removing oxygen in foodstuff and drinks
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
WO1996040935A1 (en) * 1995-06-07 1996-12-19 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
US20020004085A1 (en) * 2000-04-14 2002-01-10 Novozymes Biotech, Inc. Methods for producing potato products
US20020114864A1 (en) * 2000-11-17 2002-08-22 Soe Jorn Borch Method

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"Brief Communications , ACRYLAMIDE IS FORMED IN THE MAILLARD REACTION", NATURE, MACMILLAN JOURNALS LTD. LONDON, GB, vol. 419, 3 October 2002 (2002-10-03), pages 448 - 449, XP002235161, ISSN: 0028-0836 *
BIEKMAN E S A: "TOEPASSING VAN ENZYMEN BIJ DE VERWERKING VAN AARDAPPELEN TOT CONSUMPTIEPRODUKTEN", VOEDINGSMIDDELEN TECHNOLOGIE, NOORDERVLIET B.V. ZEIST, NL, vol. 22, no. 20, 12 October 1989 (1989-10-12), pages 51 - 53, XP000069625, ISSN: 0042-7934 *
COOK M W ET AL: "Safety evaluation of a hexose oxidase expressed in Hansenula polymorpha.", FOOD AND CHEMICAL TOXICOLOGY, CORRESPONDENCE (REPRINT) ADDRESS, H. V. THYGESEN, DANISCO A/S, EDWIN RAHRS VEJ 38, DK-8220 BRABRAND, DENMARK. TEL. +45-89-43-55-24. FAX +45-86-25-10-77. E-MAIL HANNE.VALSTED.THYGESEN(A)DANISCO.COM, vol. 41, no. 4, 2003, pages 523 - 529, XP002275690 *
JIANG Z ET AL: "Reduction of nonenzymatic browning in potato chips and French fries with glucose oxidase.", JOURNAL OF FOOD PROCESSING AND PRESERVATION 1989 DEP. OF FOOD SCI., UNIV. OF ALBERTA, EDMONTON, ALTA. T6G 2P5, CANADA, vol. 13, no. 3, 1989, pages 175, XP009028714 *
WHITAKER J R ET AL: "Handbook of food enzymology.", 2002 270 MADISON AVE., NEW YORK, NY 10016, USA; MARCEL DEKKER INC. TEL. 212-696-9000. FAX 212-685-4540. PRICE USD 250.00. UNIV. OF CALIFORNIA, DAVIS, CA, USA, 2002, pages 429 - 430, XP002275693 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product

Also Published As

Publication number Publication date
AU2003276613A8 (en) 2004-05-25
AU2003276613A1 (en) 2004-05-25
WO2004039174A2 (en) 2004-05-13

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