Method for frying foods and fried food products

Details Method for frying foods and fried food products Method for frying foods and fried food products

1979-08-02

1981-08-11

Golian, Joseph M.

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426417, 426438, 426439, A23L 1216

Patent

active

042834376

ABSTRACT:
A method for counteracting the development of light-induced, undesirable organoleptic characteristics in oil-absorbing foods, especially farinaceous snack foods, fried in cottonseed oil which comprises frying the food in cottonseed oil from which the cyclopropenoid fatty acids have been extensively removed. Light-stable, farinaceous snacks and other food products containing cottonseed oil from which cyclopropenoid fatty acids have been removed are also provided.

REFERENCES:
patent: 3597227 (1971-08-01), Murray et al.
patent: 3708311 (1973-01-01), Bolton et al.
Shaw et al., Agricultural Research Service, U.S. Dept. of Agriculture, pp. 1-9, May, 1968.
Scarpelli, Science, vol. 185, pp. 958-960, 1974.
Eaves et al., J. Am. Oil Chemists' Soc., vol. 45, pp. 293-295, 1968.
Pons et al., J. Am. Oil Chemists' Soc., vol. 40, No. 1 pp. 10-13, 1963.
Hopkins et al., J. Am. Oil Chemists' Soc., vol. 50, pp. 381-384, Sep. 1973.
Nixon et al., Lipids, vol. 9, No. 5, pp. 314-321.
Hutchins et al., J. Am. Oil Chemists' Soc., vol. 45, pp. 397-399, 1968.
Zarius et al., J. Am. Oil Chemists' Soc., vol. 47, pp. 215-218,1970.
Wells et al., J. Am. Oil Chemists' Soc., vol. 51, pp. 456-460, 1974.
Food Chemical News, p. 52, Jul. 5, 1976.
Allen et al., Lipids, vol. 2, No. 5, pp. 419-423.

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