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...
Patent
1991-12-09
1992-12-08
Golian, Joseph
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...
426417, 426533, 426534, 426601, 426613, A23D 900, A23L 1231, C11B 700
Patent
active
051696703
ABSTRACT:
An unsaturated or low saturated frying oil which imparts the beefy or tallow flavor to foods that is characteristic of animal fats is disclosed. This oil is made by a process of esterifying glycerine with the unsaturated fraction of animal fat and then deodorizing or refining the resultant triglyceride. The unsaturated fraction of the animal fat contains minor fatty acids which produce this flavor on heating. Usually less than 5 mg of cholesterol/100 gm is in the oil.
REFERENCES:
patent: 5104678 (1992-04-01), Yang
Swern, et al, "Trans-Octadecenoic Acid Content of Beef Fat. Isolation of Elaidic Acid from Oleo Oil", J. Am. Oil Chem. Soc., pp. 44-46 (1952).
Swern, et al, "Fractionation of Tallow Fatty Acids", Oil and Soap (1945).
Markley, "Fatty Acids, Their Chemistry, Properties, Production, and Uses", 2088-2090, 2120, Interscience Publishers (1964).
Gunstone, et al "Lipids in Foods, Chemistry, Biochemistry and Technology", Pergamon Press, pp. 85-91 (1983).
Sinram, et al, "Flavored Vegetable Oils as a Substitute for Beef Tallow in Deep-Frying Applications", Food Technology, pp. 90-94 (1989).
Bailey's Industrial Fats & Oils, vol. 1, 4th Ed., Formo et al. Wiley-Interscience, (1979) p. 101.
Reinschneider, et al., Oil and Soap, 23, 276-83 (1946).
Dabek Rose Ann
Federman Evan
Golian Joseph
The Procter & Gamble & Company
Yetter Jerry J.
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