Claims for Patent: 7,527,815

Summary for Patent: 7,527,815

Title:	Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
Abstract:	A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
Inventor(s):	Teras; Lee Michael (Cincinnati, OH), Zimmerman; Stephen Paul (Wyoming, OH), Zyzak; David Vincent (Mason, OH), Lin; Peter Yau Tak (Liberty Township, OH), Stojanovic; Marko (Cincinnati, OH), Sanders; Robert Alan (Fairfield, OH), Villagran; Maria Dolores Martinez-Serna (Mason, OH), Howie; John Keeney (Oregonia, OH), Schafermeyer; Richard Gerald (Cincinnati, OH)
Assignee:	The Procter & Gamble Company (Cincinnati, OH)
Application Number:	10/603,279
Patent Claims:	1. A method for removing asparagine or converting asparagine to a different substance by hydrolyzing the amide group of the asparagine to form aspartic acid in a corn-based food material comprising adding asparaginase enzyme to the food material before heating. 2. The method of claim 1, wherein at least about 10% of the asparagine is converted to a different substance or removed. 3. A method for removing asparagine or converting asparagine to a different substance by hydrolyzing the amide group of the asparagine to form aspartic acid in a corn-based food material, comprising: (1) adding asparaginase enzyme to the corn-based food material, wherein said corn based food material comprises asparagine; (2) optionally mixing the enzyme with the corn based food material; (3) allowing a sufficient time for the enzyme to react with the asparagine; and (4) optionally deactivating or optionally removing the enzyme. 4. A method for reducing the level of acrylamide formed in heated corn-based food products, comprising: (1) adding asparaginase to a corn-based food material, wherein said corn-based food material comprises asparagine; (2) optionally mixing the enzyme with the corn-based food material; (3) allowing a sufficient time for the enzyme to react with the asparagine whereby at least a portion of the asparagine is removed or is converted to a different substance by hydrolyzing the amide group of the asparagine to form aspartic acid; (4) optionally deactivating or optionally removing the enzyme; and (5) heating the corn-based food material to form the heated corn-based food product. 5. A corn-based food material prepared according to the method of claim 1, wherein at least about 10% of the asparagine is converted to a different substance or is removed. 6. A corn-based food material prepared according to the method of claim 1, wherein at least about 30% of the asparagine is converted to a different substance or is removed. 7. A corn-based food material prepared according to the method of claim 1, wherein at least about 50% of the asparagine is converted to a different substance or is removed. 8. A corn-based food material prepared according to the method of claim 1, wherein at least about 70% of the asparagine is converted to a different substance or is removed. 9. A corn-based food material prepared according to the method of claim 8, wherein at least about 90% of the asparagine is converted to a different substance or is removed.

Details for Patent 7,527,815

Applicant	Tradename	Biologic Ingredient	Dosage Form	BLA	Approval Date	Patent No.	Expiredate
Recordati Rare Diseases, Inc.	ELSPAR	asparaginase	For Injection	101063	01/10/1978		2039-03-29