Frying fats and oils

Details Frying fats and oils Frying fats and oils

2004-11-12

2009-11-03

Paden, Carolyn A (Department: 1794)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

C426S601000, C426S607000

Reexamination Certificate

active

07611744

ABSTRACT:
Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.

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Deffense, E., “Dry multiple fractionation: trends in products and applications”, Lipid Technology, Mar. 1995, pp. 34-38.

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