The Procter Gamble Company

Other

The Procter & Gamble

Pringles S.a.r.l.

John Keeney Howie

Patrick Joseph Corrigan

David Vincent Zyzak

Richard Gerard Schafermeyer

Peter Yau Tak Lin

James Earl Trout

Peter Yau Lin

David Alan Volker

Marko Stojanovic

Robert Alan Sanders

Richard Gerald Schafermeyer

Corey James Kenneally

Maria Dolores Martinez-Serna Villagran

Robert Leslie Swaine, Jr

Eric Paul Granberg

David Joseph Bruno, Jr

Peter Yau-Tak Lin

Ju-Nan Kao

David Cammiade Gruber

Gary Allen Busch

Glen Reid Wyness

Nizar El-Khoury

Jessie Linda Sandy

Angela Louise Lair

Paul Ralph Bunke

Robert Joseph Sarama

Roger William Gutwein

Francisco Valentino Villagran

Stephen Paul Zimmerman

Peter Y Lin

Jared John Schaefer

Herbert Thomas Young

Katherine E Flynn

Donald Benjamin Appleby

Glenn James Dria

Lee Michael Teras

Steven Stuart Bullock

Scott David Pearson

Nelson James Holzschuh

Reginald Sebastian Clay

Maria Dolores Martinez-Sema Villagran

Maria Dolores Villagran

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

Polyol polyesters useful as nondigestible fat substitutes are prepared by improved heterogeneous interesterification processes between fatty acid esters of easily removable alcohol and polyol characterized by having one or more improvements such as using low levels of soap emulsifying agent, catalyst, and/or excess fatty acid ester; reducing the size of the polyol by mechanical means; removing extraneous particulate material during the reaction; using low temperature and/or high pressure and compensating by increasing the mass transfer area; and/or using backmixing in the initial stage(s) and plug-flow conditions in the final stage(s).

Polyol polyester synthesis

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

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

Processes for the preparation of polyol fatty acid polyesters comprise heating a mixture of polyol, fatty acid ester, emulsifying agent and catalyst. In one embodiment, the fatty acid chains of the fatty acid ester have from about 6 to about 14 total carbon atoms and the emulsifying agent comprises a fatty acid soap having fatty acid chains of from about 16 to about 22 total carbon atoms.

Synthesis of polyol medium fatty acid polyesters

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

A process for removing digestible fat from a crude reaction mixture comprising nondigestible fat and at least one digestible fat selected from the group consisting of digestible fats having fatty acid chains, comprising the steps of: (1) treating the crude reaction mixture with an aqueous solution comprising lipase at a pH sufficient to obtain soaps from the fatty acid chains; and (2) removing the soaps.

Processes for synthesis and purification of nondigestible fats

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

A flowable nondigestible oil composition having a Consistency in a temperature range of 20&deg; C. to 40&deg; C. of less than about 600 P.sec , preferably less than about 400 p.sec The flowable nondigestible oil contains a liquid component having a complete melt point less than 37&deg; C., and a solid component having a complete melt point of at least about 37&deg; C. At least one of the solid component and the liquid component includes a material selected from esterifield linked alkoxylated polyols, such as esterifield linked alkoxylated glycerines; esterifield epoxide-extended polyols; and mixtures thereof. A method for making the composition is also disclosed.

Flowable composition and a process for making the flowable composition

The present invention relates to a process for preparing calorie cooking and frying oils, containing nondigestable polyol polyesters, and having improved color and improved stability against hydrolysis during frying. The process comprises, as a first step, treating a crude polyol polyester with an ion exchange ligand in an aqueous phase to convert diavalent metal soaps present in the crude polyol polyester to monovalent soaps. The monovalent soaps and ion exchange ligands are then removed from the treated polyol polyester to provide a cooking and frying oil which contains less than about 550 ppb divalent metal ions. Said oil, when further processed according to conventional industry standards will have a free fatty acid content of less than about 500 ppm. Preferably, the cooking and frying oils prepared according to the process of the present invention will further have a Lovibond red color of less than about 6, preferably less than about 4.

Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing

An improved, solvent-free, two-stage transesterification process for preparing, from a polyol and fatty acid esters of an easily removable alcohol highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters is disclosed. These reduced levels of difatty ketones/&bgr;-ketoesters are achieved by controlling the level of generated alcohol in the liquid phase of the reaction mixture and heating the reaction mixture to certain temperatures during the second stage of this improved process. Other optional reaction conditions, such as keeping the molar ratio of fatty acid esters to polyol within a specified range and reducing the level of basic catalyst, can also be used during the second stage reaction to further reduce the level of difatty ketones and/or &bgr;-ketoesters.

Process for obtaining highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters

Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. The compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyglycerol ester particles dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyglycerol ester particles comprise long chain (C,-C,) fatty acid radicals, with at least about 40% of the long chain fatty acid radicals being saturated and having at least 18 carbon atoms. The Iodine Value of these polyglycerol ester is less about 1. Edible fat-containing products containing these nondigestible fat compositions can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Nondigestible fat compositions containing solid polyglycerol ester particles for passive oil loss control

Growing community of inventors

Oregonia, OH, United States of America

John Keeney Howie