Food or edible material: processes – compositions – and products – Treatment of live animal
Patent
1996-11-25
1999-02-23
Paden, Carolyn
Food or edible material: processes, compositions, and products
Treatment of live animal
426607, A23D 900
Patent
active
058741178
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.
REFERENCES:
patent: 3563766 (1971-02-01), Matsui
patent: 3649295 (1972-03-01), Bernhart
patent: 4391838 (1983-07-01), Pate
patent: 4960606 (1990-10-01), Crosby
patent: 4961951 (1990-10-01), Crosby
patent: 5151291 (1992-09-01), Tokairen
patent: 5223285 (1993-06-01), DeMichele
patent: 5268191 (1993-12-01), Crosby
patent: 5380544 (1995-01-01), Kleman
patent: 5382442 (1995-01-01), Perlman et al.
patent: 5436021 (1995-07-01), Bodor
patent: 5514407 (1996-05-01), Perlman
patent: 5518753 (1996-05-01), Bracco
patent: 5578334 (1996-11-01), Sundram
patent: 5626703 (1997-05-01), Perlman
Gunstone 1983 Lipids in Foods Chemistry, Biochemisty and Technology Pergamon Press New York pp. 148-152.
Swern 1979 Baileys Industrial Oil and Fat Products vol. 1, 4th ed. John Wiley & Sons New York pp. 342-345, 374-379, 389-392.
Agriculture Handbook No. 8-4, U.S.D.A. Science and Education Administration, Composition of Foods: Fats and Oils.
Berry et al., "Physicochemical characteristics of palm olein and soybean oil blends," Palm Oil Technol. Eighties, Rep. Proc. Int. Conf. pp. 483-498 (1981) (pub. 1983).
Charnock et al., "Dietary modulation of lipid metabolism and mechanical performance of the heart," 3rd Int. Symp. on Lipid Metabolism in the Normal and Ischemic Heart (Sep. 9-10, 1991).
Choi et al., "Effect of dietary n-3 polyunsaturated fatty acids on cholesterol synthesis and degradation in rats of different ages," Lipids 24(1):45-50 (1989).
Demacker et al., "Increased Removal of remnants of triglyceride-rich lipoproteins on a diet rich in polyunsaturated fatty acids," European J. of Clin. Invest. 21:197-203 (1991).
Grundy and Denke, "Dietary Influences on serum lipids and lipoproteins," J. Lipid Research 31:1149-1172 (1990).
Grundy, "Comparison of Monounsaturated Fatty Acids and Carbohydrates for Lowering Plasma Cholesterol," N. Eng. J. Med. 314:745-748 (1986).
Grundy et al., "Influence of stearic acid on cholesterol metabolism relative to other long-chain fatty acids.sup.1-3," American J. Clin. Nutr. 60(suppl.):986S-990S (1994).
"Fat Stability: Active Oxygen Method," in AOCS Official Method: Cd 12-57, American Oil Chemists Society, pp. 1-4 (1991).
Fujikawa, "Manufacture of Salad Oil," Jpn. Kokai Tokkyo Koho JP 61,293,389
Haga, "Manufacture of edible Oils," Jpn. Kokai Tokkyo Koho JP 61,296,096
Han et al., "Effect of palm oil blending on the thermal and oxidative stability of soybean oil," Han'guk Sikp'um Kwahakhoechi 23(4):465-70 (1991).
Hayes et al., "Dietary saturated fatty acids (12:0, 14:0, 16:0) differ in their impact on plasma cholesterol and lipoproteins in nonhuman primates.sup.1-4," Am. J. Clin. Nutr. 53:491-498 (1991).
Hayes and Kholsa, "Dietary fatty acid thresholds and cholesterolemia," FASEB 6:2600-2607 (1992).
Hegsted et al., "Quantitative Effects on Dietary Fat on Serum Cholesterol in Man," Amer. J. of Clin. Nutr. 17:281-295 (1965).
Hegsted et al., "Dietary fat and serum lipids: an evaluation of the experimental data.sup.1-4," Amm. J. of Clin. Nutr. 57:875-883 (1993).
Heyden "Polyunsaturated and Monounsaturated Fatty Acids in the Diet Prevent Coronary Heart Disease via Cholesterol Reduction," Ann. Nutr. Metab. 38:117-122 (1994).
Jacobs et al., "Variability in Individual Serum Cholesterol Response to Change in Diet," Arteriosclerosis, 3:349-356 (1983).
Kajimoto et al., "Influence of blend ratio of vegetable oils on their thermal oxidation and decomposition of tocopherol," Nippon Eiyo, Shokuryo Gakkaishi 44(6):499-505 (1991).
Katan et al., "Effects of fats and fatty acids on blood lipids in humans: an overview1-4," Am. J. Clin. Nutr. 60(suppl):1017S-1022S (1994).
Khosla and Hayes, "Dietary fat saturation in rhesuss monkeys affects LDL concentrations by modulating in independent production of LDL apolipoprotein B," Biochem. Biophys., Acta 1083:46-56 (1991).
Khosla and Hayes, "Comparison between the effects of dietary saturated (16:0), monounsaturated (18:1), and polyunsaturated (18:2) fatty acids on plasma lipoprotein metabolism in cebus and rhesus monkeys fed cholesterol-free diets," Am. J. Clin. Nutr. 55:51-62 (1992).
Kifli et al., "Physical properties of interesterified palm oil/palm oil fractions with other vegetable oils," Palm Oil. Prod. Technol. Eighties, Rep. Proc. Int. Conf. pp. 303-314 (1981) (published 1983).
Kim, "Relationship between the triacylglycerol composition and foaming of mixed coconut oil under deep-fat frying," Agric. Biol Chem. 52(3):693-699 (1988).
Lin et al., "Oxidative stability of Malaysian palm oil and its blends," Yukagaku 39(12):1045-1049 (1990).
Litherland et al., "Preparation of chocolate fats by wet fractionation of soya oil," Abst. of EP 428,200 May 22, 1991, GB 89/25,943 (Nov. 16, 1989).
Majumdar et al., "Vanaspati and margarine fat base from palm oil and palm stearin by corandomization with cottonseed oil," J. Oil Techol. Assoc. India 18(2):37-38 (1986).
Mensink and Katan, "Effect of Dietary Fatty Acids on Serum Lipids and Lipoproteins," Arteriosclerosis and Thrombosis 12:911-919 (1992).
Minal et al., "Marmara's findings support the viability of blending palm oil with sunflower or soya bean oil for the Turkish cooking oil market," Palm Oil Dev. 21:31-34 (1994).
Murakami et al., "Effect of processed oils and fats on cholesterol metabolism. IV. Effect of palm stearin and changes in its effect by blending with soybean oil and further randomizing," Yukagaku 41(3):196-202 (1992).
Murakami et al., "Effect of processed oils and fats on cholesterol metabolism. V. Effect of lard, its blend with palm olein and their randomized oil," Yakagaku 41(7):530-537 (1992).
Neff et al., "Oxidative stability of blends and interesterified blends of soybean oil and palm olein," J. Am. Oil Chem. Soc. 71(10):1111-1116 (1994).
NorAini et al., "Clarity of blends of double-fractionated palm olein with low-erucic acid rapeseed oil," J. Am. Oil Chem. Soc. 72(4):443-448 (1995).
"Oil Stability Index," in AOCS Official Method: Cd 12b-92, American Oil Chemists Society, pp. 1-5 (1993).
Pala, "Frying performance of blends of palm olein with sunflower oil and soybean oil," Malaysian Oil Sci. Technol. 4(1):166-175 (1995).
Pronczuk et al., "Dietary myristic, palmitic, and linoleic acids modulate cholesterolemia in gerbils," FASEB J. 8:1191-1200 (1994).
Rasid et al., "Use and marketing of palm oil in the Mediterranean countries," Palm Oil Dev. 21:24-27 (1994).
Siguel and Maclure, "Relative Activity of Unsaturated Fatty Acid Metabolic Pathways in Humans," Metabolism 36:664-669 (1987).
Sundram et al., "Dietary palmitic acid results in lower serum cholesterol than does a lauric-myristic acid combination in normolipemic humans," Am. J. Clin. Nutr. 59:841-846 (1994).
Sundram et al., Fat (Fatty Acid) Modulation of Metabolism (2549-2554) FASEB J. 9:A440 (1995) (Abstract).
Sundram et al., "Both dietary 18:2 and 16:0 may be required to improve the serum LDL/HDL cholesterol ratio in normochrolesterolemic men," Nutritional Biochemistry 6:179-187 (1995).
Suzuki et al., "Fat and oil compositions for frying and spraying," Jpn.
Swern, Baileys Industrial Oil and Fat Products, vol 1, 4th edition, John Wiley and Sons, New York pp. 311-332 and pp. 363-368 (1979).
Wai, "A critical review of the cholesterolaemic effects of palm oil," Food and Nutrition Bulletin 15:112-123 (1994).
Willet and Sacks, "Chewing the Fat--How Much and What Kind," N. Eng. J. of Med. 324:121-123 (1991).
Hayes Kenneth C.
Perlman Daniel
Sundram Kalyana
Brandeis University
Paden Carolyn
LandOfFree
Blends of palm fat and corn oil provide oxidation-resistant shor does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Blends of palm fat and corn oil provide oxidation-resistant shor, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Blends of palm fat and corn oil provide oxidation-resistant shor will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-304444