Cooking oil antioxidant composition, method of preparation and use
AssigneeOil Process Systems, Inc.
InventorsBernard Friedman, Barbara A. Bielska
Life of this patent
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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.
Claims21
A composition prepared from a mixture comprising:
- (a) a minor concentration of an aqueous composition comprising (1) water, (2) at least one herb or herbal extract;
- and (3) at least one functional additive selected from the group consisting of food acids, food acid derivatives including glycerol esters of said food acids, and mixtures thereof;
- and provided said aqueous composition does not include a particulate mineral carrier;
- and (b) a major concentration of hot cooking oil.
A composition suitable for use as an additive to hot cooking oil comprising a mixture prepared from (a) water;
- (b) at least one herb or herbal extract;
- (c) at least one functional additive selected from the group consisting of food acids, food acid derivatives including glycerol esters of said food acids, and mixtures thereof;
- wherein there is present at least one water-soluble or water-dispersible emulsifier and provided that the composition does not include a particulate mineral carrier.
Dependencies are inferred from the claim text.