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1. (WO2018031536) COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL

Pub. No.:    WO/2018/031536    International Application No.:    PCT/US2017/045878
Publication Date: Fri Feb 16 00:59:59 CET 2018 International Filing Date: Wed Aug 09 01:59:59 CEST 2017
IPC: A21D 13/02
A23L 7/10
A23L 7/117
A23L 7/13
A23L 19/18
A23L 33/21
A23L 33/22
A23L 7/00
Applicants: KELLOGG COMPANY
Inventors: ORTIZ, Deirdre, E.
ZIMMERMAN, Stephen, Paul
PINKSTON, John, David
Title: COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL
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.