Treated Soybean Oil
AssigneeGeneral Mills, Inc.
InventorsCatherine Davlin, Amelia Elizabeth Frazier, Jon Duke Seibold, Harold Jack Stevens
Life of this patent
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Abstract
Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
Claims23
A method of making a carbon-treated soybean oil, comprising:
- a. providing a soybean oil;
- b. treating the soybean oil under conditions that promote conversion of furan fatty acids to 3MND in the presence of an amount of activated carbon to produce a carbon-treated soybean oil;
- and
- c. collecting the carbon-treated soybean oil, wherein the carbon-treated soybean oil has a reduced furan fatty acids content relative to the soybean oil.
6-7. (canceled)
A carbon-treated soybean oil having a furan fatty acids content of less than 100 mg/kg.
9-10. (canceled)
A method of making a deodorized, heat-treated soybean oil, comprising:
- a. providing a soybean oil;
- b. maintaining the soybean oil at a temperature of 170° F. (76.7° C.) to 460° F. (237.8° C.) in the presence of oxygen for at least 30 minutes to make a heat-treated soybean oil;
- c. deodorizing the heat-treated soybean oil to produce a deodorized, heat-treated soybean oil;
- and
- d. collecting the deodorized, heat-treated soybean oil, wherein the deodorized, heat-treated soybean oil has a reduced furan fatty acid content relative to the soybean oil.
(canceled)
A method of making a grain-based food product, comprising
- a. combining ingredients to form an uncooked composition, the uncooked composition including:
- i. a soybean oil having a furan fatty acids content of at least 100 mg/kg, and
- ii. substantially no reducing sugar and a pH of less than 6;
- and
- cooking the uncooked composition to produce the grain-based food product;
- or
- b. providing a grain-based food piece;
- and
- applying a coating to a surface of the grain-based food piece to make the grain-based food product, the coating including:
- i. a soybean oil having a furan fatty acids content of at least 100 mg/kg, and
- ii. no reducing sugar and a pH of less than 6.
22-24. (canceled)
A method of reducing furan fatty acid content in an oil, comprising:
- a. providing an untreated oil having a furan fatty acid content of at least 100 mg/kg;
- b. carbon-treating and/or heat-treating the untreated oil to produce a treated oil, where:
- 1) carbon-treating the oil comprises treating the oil under conditions that promote conversion of furan fatty acids to 3MND in the presence of an amount of activated carbon;
- and
- 2) heat-treating the oil comprises maintaining the oil at a temperature of 170° F. (76.7° C.) to 460° F. (237.8° C.) in the presence of oxygen for at least 30 minutes;
- and
- c. collecting the treated oil, wherein the treated oil has a reduced furan fatty acids content relative to the untreated oil.
Dependencies are inferred from the claim text.