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US 5,969,169 AGranted
Non-hydrogenated canola oil for food applications
AssigneeCargill, Incorporated
InventorZhegong Fan
Life of this patent
Estimating the term…
Abstract
A non-hydrogenated canola oil having superior oxidative stability and fry stability useful for food applications is disclosed, as well as seeds, plant lines and progeny thereof from which the oil is derived.
Claims12
A non-hydrogenated canola oil having a polyunsaturated fatty acid content of from about 7% to about 17%, an oleic acid content of about 74% to about 80% and an oxidative stability of from about 35 to about 40 AOM hours in the absence of added antioxidants.
A method of producing a canola oil, comprising the steps of:
- (a) crushing canola seeds having a polyunsaturated fatty acid content of from about 7% to about 17% an oleic acid content of about 74% to about 80%;
- and
- (b) extracting said canola oil from said crushed seeds, said oil having an oxidative stability of from about 35 to about 40 AOM hours in the absence of added antioxidants.
Dependencies are inferred from the claim text.