Methods and systems for reducing acrylamide concentration in heat-processed products

Patent metadata

Field	Value
Publication number	US-11425922-B2
Application number	US-201916687448-A
Country	US
Kind code	B2
Filing date	Nov 18, 2019
Priority date	Nov 18, 2019
Publication date	Aug 30, 2022
Grant date	Aug 30, 2022

Abstract

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

First claim

What is claimed is:

1. A method of treating an oven-baked product containing acrylamide to reduce a concentration of acrylamide present in the oven-baked product, the method comprising:
baking ingredients of the oven-baked product in an oven to provide the oven-baked product;
spraying a riboflavin solution containing from about 1 ppm to about 1000 ppm riboflavin onto at least a portion of an exterior surface of the oven-baked product; and
initiating monomer reactions of acrylamide and thereby reducing the concentration of the acrylamide present in the oven-baked product by irradiating the riboflavin solution-sprayed oven-baked product with a UV light source that provides wavelengths between 200 nm and 400 nm at an intensity of from about 1000 μW/cm 2 to about 5000 μW/cm 2 .

2. The method of claim 1 , wherein the riboflavin solution is selected from riboflavin dissolved in water and riboflavin dissolved in a water and ethanol solution.

3. The method of claim 1 , wherein the spraying of the riboflavin solution comprises spraying the riboflavin solution onto the at least a portion of the heat oven-baked product such that the riboflavin makes up about 1% to about 5% by weight of the oven-baked product.

4. The method of claim 1 , further comprising irradiating the riboflavin solution-sprayed oven-baked product with the UV light source for about 1 second to about 45 seconds and reducing the concentration of the acrylamide present in the oven-based product by about 10% to about 50%.

5. The method of claim 1 , further comprising drying the UV-irradiated oven-baked product in a dryer to reduce moisture levels therein.

6. The method of claim 1 , wherein the riboflavin solution contains from about 1 ppm to about 100 ppm riboflavin.

Assignees

• Intercontinental Great Brands Llc

Inventors

• Magaletta Robert L

Classifications

• A21C15/00

  Apparatus for handling baked articles · CPC title

• A21B1/00

  Bakers' ovens · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L5/30

  Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (cooking A23L5/10) · CPC title

• A23L5/27 Primary

  by chemical treatment, by adsorption or by absorption · CPC title