The Procter Gamble Company

Other

Frito-lay North America, Inc.

Smucker Fruit Processing Company

Pringles S.a.r.l.

David Vincent Zyzak

John Keeney Howie

Peter Yau Tak Lin

Marko Stojanovic

Robert Leslie Swaine, Jr

Robert Alan Sanders

Richard Gerald Schafermeyer

Maria Dolores Martinez-Serna Villagran

Richard Gerard Schafermeyer

David Alan Volker

Peter Yau-Tak Lin

David Cammiade Gruber

Nizar El-Khoury

Angela Louise Lair

Jessie Linda Sandy

Paul Ralph Bunke

Roger William Gutwein

Francisco Valentino Villagran

Stephen Paul Zimmerman

Herbert Thomas Young

Glenn James Dria

Lee Michael Teras

Maria Dolores Martinez-Sema Villagran

Maria Dolores Villagran

Peter Yau Lin

Ralph Paul Bunke

Robrt Alan Sanders

Maria Dolores Martinez-Serna Villigran

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 final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce

A method for the reduction of acrylamide in corn-based food products, corn-based 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 corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce

Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

Flavor enhancing oils

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.

Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce

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 reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce

Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Food preparation compositions

Growing community of inventors

Mason, OH, United States of America

David Vincent Zyzak