Method for reducing acrylamide formation in thermally processed foods

Details for Australian Patent Application No. 2004216282 (hide)

Owner Frito-Lay North America, Inc. formerly known as Recot, Inc.

Inventors Elder, Vincent Allen; Fulcher, John Gregory; Topor, Michael Grant; Leung, Henry Kin-Hang

Agent Callinan

Pub. Number AU-B-2004216282

PCT Pub. Number WO2004/075657

Priority 10/372,154 21.02.03 US

Filing date 6 February 2004

Wipo publication date 10 September 2004

Acceptance publication date 21 August 2008

International Classifications

A23L 1/217 (2006.01) Foods or foodstuffs

A21D 2/02 (2006.01) Treatment of flour or dough by adding materials thereto before or during baking

A23L 1/015 (2006.01) Foods or foodstuffs - Removal of unwanted matter, e.g. deodorisation, detoxification

A23L 1/164 (2006.01) Foods or foodstuffs - Flakes or other shapes of the ready-to-eat type

A23L 1/176 (2006.01) Foods or foodstuffs - Farinaceous granules for dressing meat, fish or the like

Event Publications

8 September 2005 PCT application entered the National Phase

  PCT publication WO2004/075657 Priority application(s): WO2004/075657

21 August 2008 Application Accepted

  Published as AU-B-2004216282

18 December 2008 Standard Patent Sealed

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