The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Sep. 03, 2024

Filed:

Jun. 22, 2020
Applicant:

Kellogg Company, Battle Creek, MI (US);

Inventors:

Deirdre E. Ortiz, Battle Creek, MI (US);

Stephen Paul Zimmerman, Battle Creek, MI (US);

John David Pinkston, Battle Creek, MI (US);

Assignee:

KELLOGG COMPANY, Battle Creek, MI (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 5/20 (2016.01); A21D 13/02 (2006.01); A23L 5/10 (2016.01); A23L 7/00 (2016.01); A23L 7/10 (2016.01); A23L 7/117 (2016.01); A23L 7/13 (2016.01); A23L 19/18 (2016.01); A23L 33/21 (2016.01); A23L 33/22 (2016.01);
U.S. Cl.
CPC ...
A23L 5/20 (2016.08); A21D 13/02 (2013.01); A23L 5/10 (2016.08); A23L 7/00 (2016.08); A23L 7/115 (2016.08); A23L 7/117 (2016.08); A23L 7/13 (2016.08); A23L 19/18 (2016.08); A23L 33/21 (2016.08); A23L 33/22 (2016.08); A23V 2002/00 (2013.01);
Abstract

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.


Find Patent Forward Citations

Loading…