Frying fats and oils
AssigneeLoders Croklaan USA LLC
InventorsFrederick William Cain, Harold Kazier, Gerald Patrick McNeill
Life of this patent
Estimating the term…
Abstract
Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.
Claims21
Composition suitable for use as a frying fat or oil which is derived from palm oil and which comprises triglycerides including interesterified triglycerides,
- said composition having a content of saturated fatty acids having from 12 to 24 carbon atoms of at least 58% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 42% by weight, said percentages being based on total fatty acids in the triglycerides,
- wherein said composition has a content of SSS triglycerides of from 10% to 25% by weight, a content of S2U triglycerides of from 40% to 70% by weight and a content of SU2 triglycerides of from 15% to 30% by weight, said percentages being based on total triglycerides, wherein S is a fatty acid having from 12 to 24 carbon atoms and U is an unsaturated fatty acid having 12 to 24 carbon atoms and
- wherein said composition comprises a mixture of two palm fats A and B, fat A having a SSU/SUS weight ratio of greater than 1.5 and fat B having a SSU/SUS weight ratio of less than 0.3, the total blend having a SUS level of between 5 and 60% by weight.
Composition suitable for use as a frying fat or oil which is derived from palm oil, said palm oil derivative comprising triglycerides including interesterified triglycerides,
- said composition having a content of saturated fatty acids having from 12 to 24 carbon atoms of at least 58% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 42% by weight,
- wherein C18:2 cis fatty acids are present in an amount of between 1.0 and 7.5% by weight and
- wherein said composition comprises a mixture of two palm fats A and B, fat A having a SSU/SUS weight ratio of greater than 1.5 and fat B having a SSU/SUS weight ratio of less than 0.3, the total blend having a SUS level of between 5 and 60% by weight.
A method of producing a fried food which comprises frying uncooked food in a composition derived from palm oil and which comprises triglycerides including interesterified triglycerides,
- said composition having a content of saturated fatty acids having from 12 to 24 carbon atoms of at least 58% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 42% by weight, said percentages being based on total fatty acids in the triglycerides,
- wherein said composition has a content of SSS triglycerides of from 10% to 25% by weight, a content of S2U triglycerides of from 40% to 70% by weight and a content of SU2 triglycerides of from 15% to 30% by weight, said percentages being based on total triglycerides, wherein S is a fatty acid having from 12 to 24 carbon atoms and U is an unsaturated fatty acid having 12 to 24 carbon atoms and
- wherein said composition comprises a mixture of two palm fats A and B, fat A having a SSU/SUS weight ratio of greater than 1.5 and fat B having a SSU/SUS weight ratio of less than 0.3, the total blend having a SUS level of between 5 and 60% by weight.
Food product which has been fried in a composition which is derived from palm oil and which comprises triglycerides including interesterified triglycerides,
- said composition having a content of saturated fatty acids having from 12 to 24 carbon atoms of at least 58% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 42% by weight, said percentages being based on total fatty acids in the triglycerides,
- wherein said composition has a content of SSS triglycerides of from 10% to 25% by weight, a content of S2U triglycerides of from 40% to 70% by weight and a content of SU2 triglycerides of from 15% to 30% by weight, said percentages being based on total triglycerides, wherein S is a fatty acid having from 12 to 24 carbon atoms and U is an unsaturated fatty acid having 12 to 24 carbon atoms and
- wherein said composition comprises a mixture of two palm fats A and B, fat A having a SSU/SUS weight ratio of greater than 1.5 and fat B having a SSU/SUS weight ratio of less than 0.3, the total blend having a SUS level of between 5 and 60% by weight.
Food product which has been fried in a composition which is derived from palm oil and which comprises triglycerides including interesterified triglycerides, said composition having a content of saturated fatty acids having from 12 to 24 carbon atoms of at least 60% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 40% by weight, wherein 018:2 cis fatty acids are present in an amount of between 1.0 and 7.5% by weight and
- wherein said composition comprises a mixture of two palm fats A and B, fat A having a SSU/SUS weight ratio of greater than 1.5 and fat B having a SSU/SUS weight ratio of less than 0.3, the total blend having a SUS level of between 5 and 60% by weight.
Dependencies are inferred from the claim text.