Fat-containing compositions having a low phosphatide content
US4985272A · kind A · utility
2Cited by
1References
11Claims
0Family size
Inventors
Key dates
| Filing date | Feb 9, 1989 |
| Grant date | Jan 15, 1991 |
| Priority date | — |
| Expiry date | Feb 9, 2009 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/811
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A frying fat having improved anti-spattering behavior due to the presence of a specific phosphatide composition, which phosphatide composition, however, induces only very limited browning on frying. The phosphatide composition is added at a very low concentration level of about 0.01 wt. %. The phosphatide composition used is enriched in PC and PI, at the cost of PE and sugars.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.