LOW SATURATE FRYING OIL WITH FRIED FLAVOR

• Main Author: YANG, DAVID, KEE
• Format: Patent
• Language: English
• Published: 28.11.1991
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM; FATTY ACIDS FROM FATS, OILS OR WAXES; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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 g is in the oil. Huile de friture insaturée ou peu saturée donnant aux aliments le fumet particulier des graisses animales. Cette huile est obtenue par un procédé d'estérification de la glycérine avec la fraction insaturée de la graisse animale puis de désodorisation ou de raffinage de la triglycéride ainsi obtenue. La fraction insaturée de la graisse animale contient des acides gras mineurs qui dégagent ce fumet lorsque l'huile est chauffée. Habituellement, l'huile contient moins de 5 mg de cholestérol/100 g.