Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing

• Main Authors: ROBERT JOSEPH SARAMA, JOHN KEENEY HOWIE, REGINALD SEBASTIAN CLAY
• Format: Patent
• Language: English
• Published: 20.09.2001
• Edition: 7
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; CHEMISTRY; DERIVATIVES THEREOF; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Processes for treating a polyol fatty acid polyester comprise feeding an unrefined polyol fatty acid polyester containing impurities and soap, and a wash solution into a mixing vessel and dispersing the contents to form a mixture. The treated mixture is allowed to settle and separate into a first ph...