Low saturate frying oil with meat flavor
US5104678A · kind A · utility
17Cited by
8References
15Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jan 24, 1991 |
| Grant date | Apr 14, 1992 |
| Priority date | — |
| Expiry date | Jan 24, 2011 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11C3/06
- WIPO fieldBasic materials chemistry
- WIPO sectorChemistry
Abstract
An unsaturated or low saturated frying oil which imparts the beefy or tallow flavor to foods that is characteristic of animal fats is disclosed. This oil is made by a process of esterifying glycerine with the unsaturated fraction of animal fat and then deodorizing or refining the resultant triglyceride. The unsaturated fraction of the animal fat contains minor fatty acids which produce this flavor on heating. Usually less than 5 mg of cholesterol/100 gm is in the oil.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.