Heat-stabilized, carotenoid-colored edible oils

Details Heat-stabilized, carotenoid-colored edible oils Heat-stabilized, carotenoid-colored edible oils

1983-04-25

1985-03-12

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426547, 426601, 426438, 426523, A23L 1275, A23L 1101

Patent

active

045044996

ABSTRACT:
Stabilization of carotenoid-containing edible oils at elevated temperatures is accomplished by the use of stabilizing amounts of lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol and mixtures thereof. The stabilized colored edible oils retain a large percentage of the coloration subsequent to heating at deep-fat frying temperatures as compared with the coloration of said edible oil prior to heating.

REFERENCES:
patent: 2397976 (1946-04-01), O'Leary
patent: 2563835 (1951-08-01), Gribbins et al.
patent: 2861891 (1958-11-01), Bauernfeind et al.
patent: 3039877 (1962-06-01), Borenstein
patent: 3906112 (1975-09-01), Anderson
patent: 4316917 (1982-02-01), Antoshkiw et al.
patent: 4363823 (1982-12-01), Kimura et al.
Swern, D., Bailey's Industrial Oil and Fat Products, vol. 1, Fourth Ed., John Wiley & Sons, N.Y. 1979, pp. 74, 75, 80 and 81.

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