发明名称 |
Method for reducing acrylamide formation in thermally processed foods |
摘要 |
In fabricated, thermally processed corn or potato chips, the addition of one of a select group of divalent or trivalent cations to the recipe for the chips inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts. |
申请公布号 |
EP1810578(A3) |
申请公布日期 |
2008.04.02 |
申请号 |
EP20070075309 |
申请日期 |
2004.02.06 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
ELDER, VINCENT ALLEN;FULCHER, JOHN GREGORY;LEUNG, HENRY KIN-HANG;TOPOR, MICHAEL GRANT |
分类号 |
A23K1/00;A23L1/164;A21D2/02;A23L1/015;A23L1/176;A23L1/217 |
主分类号 |
A23K1/00 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|