Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1995-05-31
1996-10-01
Paden, Carolyn
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
426422, 426438, A23D 700
Patent
active
055609503
ABSTRACT:
A method for reducing the free fatty acid content of frying facts and oils that comprises heating the flying fat or oil to a temperature of less than about 120.degree. C. and stirring into the heated fat or oil less than about 10% by weight of cyclodextrin and less than about 10% by weight of a powdered absorbent to form a slurry. Allowing the slurry mixture to react for less than about one and one half hours and then separating the cyclodextrin, absorbent material and free atty acid from the frying fat or oil, thereby reducing the free fatty acid content of the remaining frying fat or oil.
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Conte Joseph A.
Stauffer Kenneth R.
Campbell Soup Company
Paden Carolyn
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