Urthtech, LLC

Michigan State University

Aziz C Awad

Denise M Smith

Allan R Hedges

Wen Shieh

Christopher Sikorski

A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

Reduction of acrylamide formation in cooked starchy foods

A composition and method are described for sanitizing or otherwise treating a material such as a non-living surface, living tissue, soil or atmosphere which may be contaminated by a toxin, chemical warfare agent, insect, prion, microorganism or other infectious agent. The composition generally includes an aqueous composition mixture that includes: (a) lower alkanol; (b) an alkalinating agent, and (c) a fatty acid salt and/or ester. The components are present in an effective amount to sanitize (or treat) a material (or modifying a chemical contained thereon) to which the composition is applied. Also described are methods of making the composition.

Methods and composition for treating a material

A composition and method are described for sanitizing or otherwise treating a material such as a non-living surface, living tissue, soil or atmosphere which may be contaminated by a toxin, chemical warfare agent, insect, prion, microorganism or other infectious agent. Also described are methods of making the composition.

A method for treating biological tissue, particularly meats for human consumption, so as to sanitize the tissue, is described. The method inactivates microorganisms and pathogenic prions (proteins) in the tissue.

Method of sanitizing a biological tissue

Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.

Process for reducing sterols in eggs

A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly .beta.-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing, cooling, and centrifugation. The method removed about 95-96% of total egg yolk cholesterol and esters without removing or damaging other egg yolk components. Protein solubility, sponge cake volume and color were the same for a control and the reduced cholesterol egg material.

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Westland, MI, United States of America

Aziz C Awad