Pourable canola oil for food applications
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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.
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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.
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17 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.
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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.
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