Lecithin containing cooking fats with reduced thermal discolorat

Details Lecithin containing cooking fats with reduced thermal discolorat Lecithin containing cooking fats with reduced thermal discolorat

1983-11-14

1985-06-18

Yoncoskie, Robert

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...

426607, 426609, 426662, 426811, A23D 500, A23D 502

Patent

active

045240850

ABSTRACT:
Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a decrease in the thermal discoloration of lecithin with no substantial reduction in its anti-sticking properties. This enables the use of lecithin at levels in fats higher than for untreated lecithin to improve the anti-sticking performance of the fat.

REFERENCES:
patent: 2280427 (1942-04-01), Thurman
patent: 2555972 (1951-06-01), Karjala et al.
patent: 2970910 (1961-02-01), Thurman
patent: 3357918 (1967-12-01), Davis
patent: 3443966 (1969-05-01), Reid
patent: 3896975 (1975-07-01), Follmer
patent: 4096258 (1978-06-01), Hanson
patent: 4166823 (1979-09-01), Sietz
Andres, C., Ed., "Heat Stable Lecithin", Food Processing, pp. 68-69, Nov. 1983.
Bailey's Industrial Oil and Fat Products, D. Swern, ed., 3rd ed., Interscience Pub., N.Y. (1964), pp. 29-30, 41, 78, 291-293, 311, 381, 469, 731-735.

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