Vincent Allen Elder

US Patent:

7037540, May 2, 2006

Filed:

Sep 19, 2002

Appl. No.:

10/247504

Inventors:

Vincent Allen Elder - Carrollton TX, US
John Gregory Fulcher - Dallas TX, US
Henry Kin-Hang Leung - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571

US Classification:

426 52, 426 20, 426549, 426 44, 426637

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

US Patent:

7811618, Oct 12, 2010

Filed:

Jan 26, 2007

Appl. No.:

11/627810

Inventors:

Eric Boudreaux - Dallas TX, US
Pravin Maganlal Desai - Carrollton TX, US
Vincent Allen Elder - Carrollton TX, US
John Gregory Fulcher - Dallas TX, US
Ponnattu Kurian Joseph - Irving TX, US
Wu Li - Plano TX, US
Michael Grant Topor - Little Elm TX, US
Gerald Vogel - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/216

US Classification:

426438, 426425, 426431

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.

US Patent:

8486684, Jul 16, 2013

Filed:

Aug 13, 2007

Appl. No.:

11/838153

Inventors:

Vincent Allen Elder - Carrollton TX, US
Christopher J. Koh - Southlake TX, US
James Keith Henson - Richardson TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

C12N 9/82
A23D 9/013
A23L 1/212
A23L 1/216

US Classification:

435229, 426531, 426615, 426637

Abstract:

A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.

US Patent:

7267834, Sep 11, 2007

Filed:

Feb 21, 2003

Appl. No.:

10/372738

Inventors:

Vincent Allen Elder - Carrollton TX, US
John Gregory Fulcher - Dallas TX, US
Henry Kin-Hang Leung - Plano TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23B 7/10
A23L 1/217

US Classification:

426321, 426637

Abstract:

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

US Patent:

20040058045, Mar 25, 2004

Filed:

Feb 21, 2003

Appl. No.:

10/372154

Inventors:

Vincent Elder - Carrollton TX, US
John Fulcher - Dallas TX, US
Henry Leung - Plano, Collin County TX, US
Michael Topor - Carrollton, Dallas County TX, US

International Classification:

A23K001/00

US Classification:

426/549000

Abstract:

In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.

US Patent:

20050064084, Mar 24, 2005

Filed:

Aug 30, 2004

Appl. No.:

10/929922

Inventors:

Vincent Elder - Carrollton TX, US
John Fulcher - Dallas TX, US
Henry Leung - Plano TX, US
Michael Topor - Little Elm TX, US

International Classification:

A01N025/32

US Classification:

426637000

Abstract:

A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.

US Patent:

20050074538, Apr 7, 2005

Filed:

Aug 31, 2004

Appl. No.:

10/931021

Inventors:

Vincent Elder - Carrollton TX, US
John Fulcher - Dallas TX, US
Henry Leung - Plano TX, US
Michael Topor - Little Elm TX, US

International Classification:

G03C005/16

US Classification:

426637000

Abstract:

An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.

US Patent:

20050118322, Jun 2, 2005

Filed:

Jan 11, 2005

Appl. No.:

11/033364

Inventors:

Vincent Elder - Carrollton TX, US

International Classification:

A23L001/216

US Classification:

426637000

Abstract:

A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a non-fabricated snack product, such as a potato chip from a sliced potato can be contacted with a solution having a free thiol compound and a reducing agent. The reducing agent can include any soluble compound that is an electron donor or combination of such compounds. The free thiol compound and reducing agent can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. The combination of the reducing agent and free thiol compound can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.