Frito-lay North America, Inc.

Recot Inc.

Vincent Allen Elder

V N Rao

John Gregory Fulcher

Michael Grant Topor

Henry Kin-Hang Leung

Ponnattu Kurian Joseph

Pravin Maganlal Desai

Christopher James Koh

Vn Mohan Rao

Gerald Vogel

Eric Richard Boudreaux

James Keith Henson

Wu Li

Gerald James Vogel

Eric Boudreaux

A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.

Method for increasing asparaginase activity in a solution

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Method for reducing asparagine in food products

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Method for reducing acrylamide formation in thermally processed foods

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

A method and apparatus for determining the salt content of snack foods by X-ray radiation backscatter. The snack food is irradiated with low-energy X-ray radiation in the range of from about 4 keV to about 12 keV. A detector of backscatter radiation is placed above the snack food at a distance in the range of from about 2 inches up to about 8 inches. The detected X-ray backscatter radiation intensity from the snack food is found at an energy level above the kilo-electron volts range of chlorine X-rays. The detected X-ray backscatter radiation intensity is representative of the snack food salt content and can be used to adjust the amount of salt or seasoning containing salt being applied to snack foods in a continuous on-line process.

Method and apparatus for determining the salt content of snack foods

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Carrollton, TX, United States of America

Vincent Allen Elder