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.
Patent No.:
Date of Patent:
Oct. 12, 2010
Filed:
Jan. 26, 2007
Eric Boudreaux, Dallas, TX (US);
Pravin Maganlal Desai, Carrollton, TX (US);
Vincent Allen Elder, Carrollton, TX (US);
John Gregory Fulcher, Dallas, TX (US);
Ponnattu Kurian Joseph, Irving, TX (US);
Wu LI, Plano, TX (US);
V.n. Mohan Rao, Plano, TX (US);
Michael Grant Topor, Little Elm, TX (US);
Gerald Vogel, Plano, TX (US);
Eric Boudreaux, Dallas, TX (US);
Pravin Maganlal Desai, Carrollton, TX (US);
Vincent Allen Elder, Carrollton, TX (US);
John Gregory Fulcher, Dallas, TX (US);
Ponnattu Kurian Joseph, Irving, TX (US);
Wu Li, Plano, TX (US);
V.N. Mohan Rao, Plano, TX (US);
Michael Grant Topor, Little Elm, TX (US);
Gerald Vogel, Plano, TX (US);
Frito-Lay North America, Inc., Plano, TX (US);
Abstract
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.