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Last Updated: September 26, 2020

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Patent: 7,811,618

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Summary for Patent: 7,811,618
Title:Method for reducing asparagine in food products
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.
Inventor(s): Boudreaux; Eric (Dallas, TX), Desai; Pravin Maganlal (Carrollton, TX), Elder; Vincent Allen (Carrollton, TX), Fulcher; John Gregory (Dallas, TX), Joseph; Ponnattu Kurian (Irving, TX), Li; Wu (Plano, TX), Rao; V.N. Mohan (Plano, TX), Topor; Michael Grant (Little Elm, TX), Vogel; Gerald (Plano, TX)
Assignee: Frito-Lay North America, Inc. (Plano, TX)
Application Number:11/627,810
Patent Claims:see list of patent claims

Details for Patent 7,811,618

Applicant Tradename Biologic Ingredient Dosage Form BLA Number Approval Date Patent No. Assignee Estimated Patent Expiration Status Orphan Source
Merck ELSPAR asparaginase VIAL 101063 001 1978-01-10   Start Trial Frito-Lay North America, Inc. (Plano, TX) 2022-09-19 RX search
>Applicant >Tradename >Biologic Ingredient >Dosage Form >BLA >Number >Approval Date >Patent No. >Assignee >Estimated Patent Expiration >Status >Orphan >Source

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