Claims
- 1. A method for reducing the level of asparagine in a food material, comprising adding an asparagine-reducing enzyme to the food material before heating.
- 2. The method of claim 1, wherein said asparagine-reducing enzyme is asparaginase.
- 3. The method of claim 1, wherein the level of asparagine is reduced by at least about 10%.
- 4. The method of claim 1, wherein said asparagine-reducing enzyme is an enzyme capable of hydrolyzing the amide group of free asparagine.
- 5. A method for reducing the level of asparagine in a food material, comprising:
(1) adding an asparagine-reducing enzyme to a food material, wherein said food material comprises asparagine; (2) optionally mixing the enzyme with the food material; (3) allowing a sufficient time for the enzyme to react with the asparagine; and (4) optionally deactivating or optionally removing the enzyme.
- 6. A method of reducing the level of acrylamide in a food material, comprising reducing the level of asparagine in the food material before heating.
- 7. The method of claim 6, wherein reducing the level of asparagine in the food product comprises adding an asparagine-reducing enzyme to the food material.
- 8. The method of claim 7, wherein said asparagine-reducing enzyme is asparaginase.
- 9. The method of claim 7, wherein said asparagine-reducing enzyme is an enzyme capable of hydrolyzing the amide group of free asparagine.
- 10. A method for reducing the level of acrylamide in food, comprising:
(1) adding an asparagine-reducing enzyme to a food material, wherein said food material comprises asparagine; (2) optionally mixing the enzyme with the food material; (3) allowing a sufficient time for the enzyme to react with the asparagine; (4) optionally deactivating or optionally removing the enzyme; and (5) heating the food material to form the finished food product.
- 11. A food material, wherein the level of asparagine in said food material is reduced by at least about 10%.
- 12. The food material of claim 11, wherein the level of asparagine in said food material is reduced by at least about 30%.
- 13. The food material of claim 12, wherein the level of asparagine in said food material is reduced by at least about 50%.
- 14. The food material of claim 13, wherein the level of asparagine in said food material is reduced by at least about 70%.
- 15. The food material of claim 14, wherein the level of asparagine in said food material is reduced by at least about 90%.
- 16. A food product comprising a food material, wherein the level of asparagine in said food material is reduced by at least about 10%.
- 17. The food product of claim 16, wherein the level of asparagine in said food material is reduced by at least about 30%.
- 18. The food product of claim 17, wherein the level of asparagine in said food material is reduced by at least about 50%.
- 19. The food product of claim 18, wherein the level of asparagine in said food material is reduced by at least about 70%.
- 20. The food product of claim 19, wherein the level of asparagine in said food material is reduced by at least about 90%.
- 21. The food product of claim 16, wherein said food product is selected from the group consisting of potato crisps, potato chips, tortilla chips, and corn chips.
- 22. A food material, wherein the level of acrylamide in said food material is reduced by at least about 10%.
- 23. The food material of claim 22, wherein the level of acrylamide in said food material is reduced by at least about 30%.
- 24. The food material of claim 23, wherein the level of acrylamide in said food material is reduced by at least about 50%.
- 25. The food material of claim 24, wherein the level of acrylamide in said food material is reduced by at least about 70%.
- 26. The food material of claim 25, wherein the level of acrylamide in said food material is reduced by at least about 90%.
- 27. A food product comprising a food material, wherein the level of acrylamide in said food material is reduced by at least about 10%.
- 28. The food product of claim 27, wherein the level of acrylamide in said food material is reduced by at least about 30%.
- 29. The food product of claim 28, wherein the level of acryamide in said food material is reduced by at least about 50%.
- 30. The food product of claim 29, wherein the level of acrylamide in said food material is reduced by at least about 70%.
- 31. The food product of claim 30, wherein the level of acrylamide in said food material is reduced by at least about 90%.
- 32. The food product of claim 27, wherein said food product is selected from the group consisting of potato crisps, potato chips, tortilla chips, and corn chips.
- 33. Fabricated potato crisps comprising less than about 400 ppb acrylamide.
- 34. The fabricated potato crisps of claim 33, comprising less than about 300 ppb acrylamide.
- 35. The fabricated potato crisps of claim 34, comprising less than about 200 ppb acrylamide.
- 36. The fabricated potato crisps of claim 35, comprising less than about 50 ppb acrylamide.
- 37. The fabricated potato crisps of claim 36, comprising less than about 10 ppb acrylamide.
- 38. Potato chips comprising less than about 40 ppb acrylamide.
- 39. The potato chips of claim 38, comprising less than about 30 ppb acrylamide.
- 40. The potato chips of claim 39, comprising less than about 20 ppb acrylamide.
- 41. The potato chips of claim 40, comprising less than about 10 ppb acrylamide.
- 42. Tortilla chips comprising less than about 75 ppb acrylamide.
- 43. The tortilla chips of claim 42, comprising less than about 50 ppb acrylamide.
- 44. The tortilla chips of claim 43, comprising less than about 10 ppb acrylamide.
- 45. An article of commerce comprising:
(a) a food product, wherein said food product has a reduced level of acrylamide; (b) a container for containing the food product and (c) a message associated with the container; wherein said message associated with the container informs the consumer that the food product contains a reduced level of acrylamide.
- 46. The article of claim 45, wherein said message informs the consumer that the food product is low in acrylamide.
- 47. An article of commerce comprising:
(a) a food product, wherein said food product has a reduced level of asparagine; (b) a container for containing the food product; and (c) a message associated with the container; wherein said message associated with the container informs the consumer that the food product contains a reduced level of asparagine.
- 48. The article of claim 47, wherein said message informs the consumer that the food product is low in asparagine.
- 49. The article of claim 45, wherein said food product is a food ingredient.
- 50. The article of claim 47, wherein said food product is a food ingredient
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of priority to U.S. Provisional Application Serial No. 60/412,307, filed Sep. 20, 2002; U.S. Provisional Application Serial No. 60/421,432, filed Oct. 25, 2002, and U.S. Provisional Application Serial No. 60/431,147, filed Dec. 5, 2002, all of which are herein incorporated by reference.
Provisional Applications (3)
|
Number |
Date |
Country |
|
60412307 |
Sep 2002 |
US |
|
60421432 |
Oct 2002 |
US |
|
60431147 |
Dec 2002 |
US |