Fried foods
US4164592A · kind A · utility
1Cited by
9References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 13, 1977 |
| Grant date | Aug 14, 1979 |
| Priority date | — |
| Expiry date | Jun 13, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/11
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The disclosed process is a method for improving the flavor of fried foods, especially chicken, by frying said food in an oil or fat containing a compound which prevents the build-up of hydroperoxides of fatty acids and esters thereof and the decomposition products of the hydroperoxides in both the oil and the food.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.