Pourable canola oil for food applications

• US 5,863,589 A
• Filed: 09/12/1997
• Issued: 01/26/1999
• Est. Priority Date: 06/17/1993
• Status: Expired due to Fees

• Current Assignee: Cargill, Inc. (Agricultural Services Division)
• Original Assignee: Cargill, Inc. (Agricultural Services Division)
• Inventors: Unger, Ernie H., Covington, Robert M. Jr.
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US08/928,783
• Time in Patent Office: 501 Days
• Field of Search: 426/601, 554/1
• US Class Current: 426/601
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils

Abstract

A pourable partially hydrogenated canola oil having a maximum saturated fatty acid content of about 9.6% and a maximum trans fatty acid content of about 22.1% especially suitable for food applications is disclosed.

Claims

1. A pourable partially hydrogenated canola oil having a maximum trans fatty acid content of about 22.1% and a minimum oxidative stability of about 176 AOM hours in the absence of added antioxidants.

2. The oil of claim 1, wherein said oil is suitable for frying foods for at least 21 continuous days for at least 14 hours per day.

3. The oil of claim 1 to which has been added at least one additive selected from the group consisting of a stabilizer, flavoring, emulsifier, anti-spattering agent, colorant, or antioxidant.

4. The oil of claim 1, said oil having a C_18:

1 content of about 83.6% to about 83.8%.

5. The oil of claim 1, said oil having an iodine value of about 82 to 84.

6. The oil of claim 1, said oil having 0% solid fat at 10°

C.

8. The oil of claim 1, said oil having a saturated fatty acid content of less than about 9.6%.

9. The oil of claim 1, wherein said trans fatty acid content is from about 16.5% to about 22.1%.

7. A method of improving the flavor of fried foods comprising frying the foods in a partially hydrogenated canola oil having a maximum trans fatty acid content of about 22.1% and a minimum oxidative stability of about 176 AOM hours in the absence of added antioxidants.

10. A canola oil that has been partially hydrogenated to achieve an iodine value that is about 11 to about 17 units less than the iodine value of the starting oil, said hydrogenated oil having a maximum trans fatty acid content of about 22.1% and a minimum oxidative stability of about 176 AOM hours in the absence of added antioxidants.

11. The oil of claim 10, wherein said oil is suitable for frying foods for at least 21 continuous days for at least 14 hours per day.

12. The oil of claim 10, to which has been added at least one additive selected from the group consisting of a stabilizer, flavoring, emulsifier, anti-spattering agent, colorant, or antioxidant.

13. The oil of claim 10, said oil having a C_18:

1 content of about 83.6% to about 83.8%.

14. The oil of claim 10, said oil having an iodine value of about 82 to about 84.

15. The oil of claim 10, said oil having 0% solid fat at 10°

C.

16. The oil of claim 10, said oil having a saturated fatty acid content of less than about 9.6%.

17. The oil of claim 10, wherein said trans fatty acid content is from about 16.5% to about 22.1%.