Method of extracting lipids from foodsuffs

Details Method of extracting lipids from foodsuffs Method of extracting lipids from foodsuffs

1988-06-21

1989-03-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

426637, A23L 1216

Patent

active

048162744

ABSTRACT:
A method of extracting lipids or fats from previously oil fried foodstuffs includes the placement of at least partially cooked foodstuffs (10) on a base surface (14) and impinging such with heated air. The heated air is non-recirculating and is exhausted through an exhaust system (20) to an external environment. The non-recirculating air contacting the foodstuff (10) is maintained substantially moisture-free and is at a predetermined temperature within the approximate range of 350.0.degree. F. to 450.0.degree. F. By maintaining the heated air above the boiling point of lipids contained within and on the surface of the foodstuff (10), excess fats and lipids are vaporized by impingment of the substantially moisture-free heated air.

REFERENCES:
patent: 4269861 (1981-05-01), Caridis et al.

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