GB1138576A - Cooking, baking and frying oil - Google Patents

Cooking, baking and frying oil

Info

Publication number
GB1138576A
GB1138576A GB4992167A GB4992167A GB1138576A GB 1138576 A GB1138576 A GB 1138576A GB 4992167 A GB4992167 A GB 4992167A GB 4992167 A GB4992167 A GB 4992167A GB 1138576 A GB1138576 A GB 1138576A
Authority
GB
United Kingdom
Prior art keywords
oil
cooking
baking
frying oil
nov
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB4992167A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maple Leaf Foods Inc
Original Assignee
Canada Packers Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Canada Packers Inc filed Critical Canada Packers Inc
Publication of GB1138576A publication Critical patent/GB1138576A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
    • C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates

Abstract

1,138,576. Cooking oil. CANADA PACKERS Ltd. 2 Nov., 1967 [19 Nov., 1966], No. 49921/67. Addition to 1,073,598. Heading C5C. A zero-erucic acid rapeseed oil is hydrogenated to give an oil pourable at 50‹ F. and above, having a linolenic acid content of 0À5 to 5 by wt., and a lower solid fat content at 45‹ F. than soyabean oil of the same linolenic acid content, and is used without winterization as a cooking, baking or frying oil.
GB4992167A 1966-11-19 1967-11-02 Cooking, baking and frying oil Expired GB1138576A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA835334A CA835334A (en) 1966-11-19 1966-11-19 Cooking, baking and frying oil

Publications (1)

Publication Number Publication Date
GB1138576A true GB1138576A (en) 1969-01-01

Family

ID=4142716

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4992167A Expired GB1138576A (en) 1966-11-19 1967-11-02 Cooking, baking and frying oil

Country Status (2)

Country Link
CA (1) CA835334A (en)
GB (1) GB1138576A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5434305A (en) * 1977-08-23 1979-03-13 Asahi Denka Kogyo Kk Highly stable composition of fats and oils with low melting point

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0703728T3 (en) * 1993-06-17 2002-11-04 Cargill Inc Pourable rapeseed oil for food use
US5912041A (en) * 1993-06-17 1999-06-15 Cargill, Incorporated Canola shortening for food applications

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5434305A (en) * 1977-08-23 1979-03-13 Asahi Denka Kogyo Kk Highly stable composition of fats and oils with low melting point
JPS6039117B2 (en) * 1977-08-23 1985-09-04 旭電化工業株式会社 Method for producing highly stable low melting point oil and fat compositions

Also Published As

Publication number Publication date
CA835334A (en) 1970-02-24

Similar Documents

Publication Publication Date Title
ES430857A1 (en) Margarine fat
GB1514910A (en) Amadori compounds and their use to flavour foods
GB1458160A (en) Egg substitute product
GB1138576A (en) Cooking, baking and frying oil
GB1189854A (en) Fruit-flavoured Spread
GB1303807A (en)
GB1274209A (en) Carboxyacylated egg yolk protein
ES327199A1 (en) A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
GB1470896A (en) Edible polyunsaturated emulsions
GB1073598A (en) Salad oil from zero-erucic acid rapeseed oil
GB503313A (en) A process of stabilizing solutions of iodine and oil
AU426384B2 (en) Method of refining vegetable, animal and marine oils
GB1384066A (en) Isocitric lactone anhydride and its use as a food acidulant
CA753591A (en) Method of reducing the fat content of fried foods
CA399020A (en) Edible oil and fat purifying process
SE302715B (en)
CA415302A (en) Animal and vegetable oil deodorization
JPS5251088A (en) Culture of basidiomycetes
Ueno On the Composition of Skipper Oil. II Approximate Composition of Unsaturated Fatty Acids
CA724602A (en) Edible oils from tall oil fatty acids
CA416867A (en) Oil, fat and wax refining method
BE800937A (en) Margarine prodn - by mixing vegetable or animal oil with an organic powder esp a flour
AU5323564A (en) Caramel-containing emulsified edible oil compositions and process for their preparation
CA661780A (en) Preparation of edible fish meal
CA596904A (en) Treatment of tall oil fatty acids