Title: Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels reduced levels of acrylamide, and article of commerce
Application Number: 200480021904 Application Date: 2004.06.14
Publication Number: 1829445 Publication Date: 2006.09.06
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23G1/00,A23G1/02
Applicant(s) Name: Procter Address:
Inventor(s) Name: Howie John K., Lin Peter Y. T.
Attorney & Agent: huang shuhui
Abstract:
     Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
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