Low saturate frying oil with fried flavor
US5169670A · kind A · utility
15Cited by
1References
14Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Dec 9, 1991 |
| Grant date | Dec 8, 1992 |
| Priority date | — |
| Expiry date | Dec 9, 2011 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11B7/0075
- 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.