Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying
US5874117A · kind A · utility
30Cited by
15References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 25, 1996 |
| Grant date | Feb 23, 1999 |
| Priority date | — |
| Expiry date | Nov 25, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An oxidation-resistant food shortening which includes a blended vegetable fat composition having between 50% and 95% by weight palm fat and between 5% and 50% corn oil. Also, described is a method of increasing the polyunsaturated fatty acid content of a palm fat-containing shortening while minimizing the loss in oxidative stability of the shortening, wherein the palm fat is supplemented with between approximately 5% and 100% by weight corn oil.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.