Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se
Reexamination Certificate
2008-01-22
2008-01-22
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Containing antioxidant or antioxidant per se
C426S542000, C426S438000
Reexamination Certificate
active
07320809
ABSTRACT:
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
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Bielska Barbara A.
Friedman Bernard
Lerner David Littenberg Krumholz & Mentlik LLP
Oil Processing Systems, Inc.
Paden Carolyn
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