Title:
料理用油酸化防止剤組成物、調製方法および使用
Document Type and Number:
Japanese Patent JP4550427
Kind Code:
B2
Abstract:
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
Inventors:
Friedman, Bernard
Bielska, Barbara A.
Bielska, Barbara A.
Application Number:
JP2003579573A
Publication Date:
September 22, 2010
Filing Date:
March 24, 2003
Export Citation:
Assignee:
Oil Process Systems, Inc.
International Classes:
A23D9/06; A23D7/005; A23D7/06; A23D9/00; A23D9/007; A23L1/30; A23L5/10; A23L35/00; C09K15/06; C09K15/34
Domestic Patent References:
| JP2000096077A | ||||
| JP56035950A | ||||
| JP6500594A |
Foreign References:
| WO1988007821A1 | ||||
| US3947602 | ||||
| US4968518 | ||||
| AU489754B2 | ||||
| WO2000077133A1 |
Attorney, Agent or Firm:
Shoichi Okuyama
Arihara Koichi
Matsushima Tetsuo
Arihara Koichi
Matsushima Tetsuo