发明名称 |
Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying |
摘要 |
An oxidation-resistant food shortening which includes a blended vegetable fat composition having between 50% and 95% by weight palm fat and between 5% and 50% corn oil. Also, described is a method of increasing the polyunsaturated fatty acid content of a palm fat-containing shortening while minimizing the loss in oxidative stability of the shortening, wherein the palm fat is supplemented with between approximately 5% and 100% by weight corn oil.
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申请公布号 |
US5874117(A) |
申请公布日期 |
1999.02.23 |
申请号 |
US19960755591 |
申请日期 |
1996.11.25 |
申请人 |
BRANDEIS UNIVERSITY |
发明人 |
SUNDRAM, KALYANA;PERLMAN, DANIEL;HAYES, KENNETH C. |
分类号 |
A21D2/14;A21D13/08;A23D9/00;(IPC1-7):A23D9/00 |
主分类号 |
A21D2/14 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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