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. 14, 2014
Filed:
May. 10, 2013
Applicant:
Novozymes A/s, Bagsvaerd, DK;
Inventors:
Gitte Budolfsen, Frederiksberg, DK;
Morten Tovborg Jensen, Vaerloese, DK;
Hans Peter Heldt-Hansen, Virum, DK;
Mary Ann Stringer, Soborg, DK;
Assignee:
Novozymes A/S, Bagsvaerd, DK;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23B 5/00 (2006.01); A23B 4/12 (2006.01); A21D 2/00 (2006.01); A23L 1/08 (2006.01); A23B 7/10 (2006.01); C12N 9/82 (2006.01); C12N 9/02 (2006.01); C12P 1/00 (2006.01); C07H 21/04 (2006.01); C07K 1/00 (2006.01); A21D 8/04 (2006.01); A23L 1/164 (2006.01); A23L 1/217 (2006.01); A23L 1/015 (2006.01);
U.S. Cl.
CPC ...
A21D 8/042 (2013.01); C12Y 305/01002 (2013.01); C12Y 305/01026 (2013.01); C12Y 101/01148 (2013.01); C12Y 305/01043 (2013.01); C12Y 104/03002 (2013.01); C12Y 101/9901 (2013.01); C12Y 110/03002 (2013.01); A23L 1/164 (2013.01); C12Y 111/01007 (2013.01); C12Y 101/99011 (2013.01); C12Y 101/99028 (2013.01); C12Y 101/01119 (2013.01); C12Y 101/01118 (2013.01); C12Y 305/01001 (2013.01); C12Y 305/01052 (2013.01); C12Y 102/01005 (2013.01); C12Y 102/01003 (2013.01); C12Y 301/03005 (2013.01); C12Y 102/01004 (2013.01); C12Y 304/13018 (2013.01); A23L 1/2175 (2013.01); A23L 1/0153 (2013.01); C12Y 301/03004 (2013.01); C12Y 101/01124 (2013.01); C12Y 101/01147 (2013.01); C12P 1/00 (2013.01); C12Y 101/03009 (2013.01); C12N 9/82 (2013.01); C12Y 101/99018 (2013.01);
Abstract
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.