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filingDate 2004-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2007523618-A
titleOfInvention Method for reducing acrylamide in cocoa products, cocoa products with reduced acrylamide concentration, and goods
abstract Roasted cocoa beans with reduced acrylamide concentration, cocoa beans and commercial products with reduced asparagine concentration. In one aspect, the present invention provides a method for reducing acrylamide concentration in roasted cocoa beans, comprising reducing asparagine concentration in cocoa beans. In another aspect, the present invention provides a method for reducing asparagine concentration in roasted cocoa beans, comprising adding an asparagine reducing enzyme to the cocoa beans. In yet another aspect, a product that communicates to consumers that the asparagine and / or acrylamide levels of products containing cocoa beans are reduced or low.
priorityDate 2003-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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