Polyoxyalkylene propylene glycol esters for improved cooking and

Details Polyoxyalkylene propylene glycol esters for improved cooking and Polyoxyalkylene propylene glycol esters for improved cooking and

1977-03-31

1978-10-17

Yoncoskie, Robert A.

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...

A23D 500

Patent

active

041209907

ABSTRACT:
A liquid glyceride base oil and plyoxyalkylene propylene glycol ester provide an improved cooking and salad oil composition having improved blendability in vinegar-and-oil salad dressings without significantly increasing fat absorption in foodstuffs fried therein, e.g., french fried potatoes. The base oil is preferably one which is clear and winterized.

REFERENCES:
patent: 3415660 (1968-12-01), Purves et al.
patent: 3490918 (1970-01-01), Egan et al.
patent: 3943259 (1976-03-01), Norris

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