Oxidatively stable fats with elevated alpha-linolenic acid content
AssigneeCargil, Incorporated
InventorsDiliara Iassonova, Linsen Liu
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Abstract
The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of α-linolenic acid (ALA). In one implementation, such a fat has at least 7.5 wt % ALA, no more than 10 wt % saturated fatty acids, and an OSI at 110° C. of at least 25 hours.
Claims20
An edible, non-hydrogenated fat having at least 10 weight percent (wt %) α-linolenic acid (ALA), no more than 10 wt % saturated fatty acids, and an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours.
An edible, non-hydrogenated fat having at least 10 weight percent (wt %) α-linolenic acid (ALA) and an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours, the fat comprising a combination of:
- a first fat having no more than 5 wt % ALA;
- a second fat having at least 40 wt % ALA;
- and
- an antioxidant.
An edible fat comprising a combination of a) rapeseed oil, b) flaxseed oil, and c) an antioxidant, wherein the edible fat has an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours and contains at least 10 wt % α-linolenic acid (ALA) and no more than 10 wt % saturated fatty acids.
A food product comprising an edible, non-hydrogenated fat having at least 7.5 weight percent (wt %) α-linolenic acid (ALA), no more than 10 wt % saturated fatty acids, and an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours.
An edible baked food product formed by baking a composition at a temperature of at least 350° F. for at least 15 minutes, the composition including an edible, non-hydrogenated fat comprising a) rapeseed oil having at least 63 weight percent (wt %) oleic acid, b) flaxseed oil, and c) an antioxidant, wherein the edible, non-hydrogenated fat has at least 10 weight percent (wt %) α-linolenic acid (ALA) and an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours.
A method of making an edible baked food product, comprising:
- mixing a composition comprising a first food ingredient and an edible, non-hydrogenated fat comprising a) rapeseed oil, b) flaxseed oil, and c) an antioxidant, wherein the edible, non-hydrogenated fat has at least 10 weight percent (wt %) α-linolenic acid (ALA) and an Oxidative Stability Index at 110° C. (OSI) of at least 25 hours;
- and
- baking the composition at a temperature of at least 350° F. for at least 15 minutes.
Dependencies are inferred from the claim text.