Method for maintaining uniform level of anti-oxidant in heated c

Details Method for maintaining uniform level of anti-oxidant in heated c Method for maintaining uniform level of anti-oxidant in heated c

1976-12-29

1978-09-19

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Containing antioxidant or antioxidant per se

426601, 426417, A23L 334

Patent

active

041155971

ABSTRACT:
A deep fat cooking vessel is provided with a dispensing apparatus including a reservoir for containing a quantity of anti-oxidant and suitable conduit means with a flow control valve is provided for conveying a predetermined amount of the anti-oxidant to cooking oil within the deep fat cooking vessel. The method of the present invention includes mixing an anti-oxidant with water in an emulsion and dispensing the mixture into heated cooking oil at a selected rate to maintain a constant and uniform level of anti-oxidant in the cooking oil during cooking.

REFERENCES:
patent: 3210193 (1965-10-01), Martin
patent: 3507665 (1970-04-01), Henthorn
patent: 3733202 (1973-05-01), Marmor
patent: 3955005 (1976-05-01), Trelease et al.

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