Fat product with improved properties

Details Fat product with improved properties Fat product with improved properties

1987-08-12

1989-02-21

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426417, 426488, 426544, 426601, 426610, C11B 500

Patent

active

048063746

ABSTRACT:
The invention relates to fat products to be subjected to prolonged heat treatment at temperatures above 120.degree. C., such as shallow-frying, deep-frying, baking, preparing fondue, roasting, etc. The fat products according to the invention comprise an effective amount of a combination of (a) silicones and (b) a component selected from the group consisting of linalool, linalyl acetate and mixtures thereof. Curcuma components may be added to further enhance heat resistance. The present fat products, as compared with known fat products, develop hardly any unpleasant odors when heated for a longer period of time and/or exhibit only a very small decrease in smoke point after such treatment. The fat products according to the present invention therefore have an increased lifetime.

REFERENCES:
patent: 2634213 (1953-04-01), Martin
patent: 2998319 (1961-08-01), Babayan
patent: 3460948 (1969-08-01), Linteris et al.

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