METHOD FOR PREVENTING OR REDUCING PERCEIVABLE OFF-FLAVOUR DURING FRYING OF FOODSTUFF IN TRIGLYCERIDE FAT, A PACKED PORTION AND PACKAGING FOR CARRYING OUT THIS METHOD

• Main Authors: VAN OOSTEN CORNELIS W, HEERINGA AUKE-JAN, POTMAN RONALD P
• Format: Patent
• Language: English
• Published: 07.10.1998
• Edition: 6
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a method for preventing or reducing perceivable off-flavour during frying of foodstuff in triglyceride fat that has been used before for deep frying of foodstuff, by adding foodgrade material to the frying fat prior to the frying characterised in that the foodgrade material is...