Low saturate frying oil with meat flavor

Details Low saturate frying oil with meat flavor Low saturate frying oil with meat flavor

1991-01-24

1992-04-14

Czaja, Donald E.

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, 426607, A23D 900, C11B 700, A23L 1231

Patent

active

051046784

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.

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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).
Formo, et al., "Bailey's Industrial Oil and Fat Products" vol. 1, 4th Ed. p. 101 (1979).
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 Oil and Fats Products, vol. 1, 4th ed. Formo et al., Wiley-Interscience Publishing, 1979 p. 101.

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