Modified fat blends
AssigneeBrandeis University
InventorsDaniel Perlman, Kenneth C. Hayes
Life of this patent
Estimating the term…
Abstract
Blended cholesterol-reduced animal fat and vegetable oil which are combined in a proportion such that the weight ratio of linoleic acid (18:2) content divided by myristic acid (14:2) content is between 2 and 9 inclusive. In addition, cholesterol-reduced animal fact can be blended with cholesterol-reduced fish oil to stabilize the fish oil against air-oxidation at room temperature.
Claims25
In a method for deep-fat frying which requires fat, the improvement comprising utilizing as a fat substitute an oxidation-resistant fat-oil blend produced by combining
- (a) from one to ten parts by weight cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat;
- and
- (b) one part by weight vegetable oil having linoleic acid;
- wherein said fat-oil blend provides oxidation resistance.
In a method for baking food which requires fat, the improvement comprising utilizing as a fat substitute an oxidation-resistant fat-oil blend produced by combining
- (a) from one to ten parts by weight cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat;
- and
- (b) one part by weight vegetable oil having linoleic acid,
- wherein said fat-oil blend provides oxidation resistance.
A method of stabilizing a vegetable oil against oxidation comprising the step of adding
- (a) a cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat to
- (b) a vegetable oil having linoleic acid,
- to produce an oxidation-resistant fat-oil blend.
In a cooking spread, the improvement comprising adding an oxidation-resistant fat-oil blend produced by combining
- (a) from one to ten parts by weight cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat;
- and
- (b) one part by weight vegetable oil having linoleic acid,
- wherein said fat-oil blend provides oxidation resistance.
A method for decreasing total serum cholesterol while simultaneously decreasing the LDL/HDL cholesterol ratio in a mammal, comprising feeding to said mammal an oxidation-resistant fat-oil blend comprising
- (a) from one to ten parts by weight cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat;
- and
- (b) one part by weight vegetable oil having linoleic acid,
- wherein said fat-oil blend provides oxidation resistance and includes at least about 2 parts linoleic acid per 1 part myristic acid.
A method of stabilizing a polyunsaturated vegetable oil against oxidation comprising the step of adding
- (a) from one to ten parts by weight of an edible fat or fat substitute to
- (b) one part by weight of the polyunsaturated vegetable oil to be stabilized,
- wherein the edible fat or fat substitute is more resistant to oxidation than the polyunsaturated vegetable oil.
In a method for preparing dough or dry mix for baking which requires fat, the improvement comprising utilizing as a fat substitute an oxidation-resistant fat-oil blend produced by combining
- (a) from one to ten parts by weight cholesterol-reduced animal fat having myristic acid, wherein the cholesterol-reduced animal fat comprises less than 40 mg cholesterol per 100 g animal fat;
- and
- (b) one part by weight vegetable oil having linoleic acid,
- wherein said fat-oil blend provides oxidation resistance.
A method of stabilizing a cholesterol-reduced animal fat against oxidation comprising the step of adding
- (a) a vegetable oil containing linoleic acid to
- (b) a cholesterol-reduced animal fat having myristic acid which contains less than 40 mg sterol per 100 grams of fat to produce an oxidation-resistant fat-oil blend.
Dependencies are inferred from the claim text.