WO1990000015A1 - Systeme et procede perfectionnes d'apport pour reduire l'oxydation et la rancidite d'huiles et/ou de graisses comestibles de cuisson - Google Patents

Systeme et procede perfectionnes d'apport pour reduire l'oxydation et la rancidite d'huiles et/ou de graisses comestibles de cuisson Download PDF

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Publication number
WO1990000015A1
WO1990000015A1 PCT/US1988/002179 US8802179W WO9000015A1 WO 1990000015 A1 WO1990000015 A1 WO 1990000015A1 US 8802179 W US8802179 W US 8802179W WO 9000015 A1 WO9000015 A1 WO 9000015A1
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Prior art keywords
capsule
antioxidant
oil
fat
amount
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Application number
PCT/US1988/002179
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English (en)
Inventor
Benjamin J. Nager
Original Assignee
Gaylord Chemical Company, 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 Gaylord Chemical Company, Inc. filed Critical Gaylord Chemical Company, Inc.
Priority to PCT/US1988/002179 priority Critical patent/WO1990000015A1/fr
Publication of WO1990000015A1 publication Critical patent/WO1990000015A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Definitions

  • This invention relates to the reduction of oxidation- and thus the rancidity of edible cooking oils and/or fats, and of the products cooked with such oils or fats, and more particularly to an improved delivery system and method for effectively and simply delivering an effective amount of an antioxidant to an edible oil and/or fat material such as may be used in deep fat frying of various foods under conditions of substantially continued or short time intensive use during the normal day.
  • SUBSTITUTE SHEET preventing oxidation and rancidity of the cooked product, thus extending the shelf life and the quality of the product, in which case the stability of the cooking medium is a lesser, though important consideration.
  • Other operations in which deep fat frying is carried out is in schools, but there the cooking period is relatively short as compared to commercial operations. Nonetheless, in each type of cooking operation the problems related to oxidation and rancidity are essentially the same, albeit perhaps more acute in the commercial operations.
  • the cooking oil In deep fax. frying, be it on a commercial long continuous period basis or for a relatively short period basis, as for example in a school lunch program, the cooking oil is subjected to high temperatures, and is exposed to atmospheric oxygen and water, the latter usually carried into the cooking medium with the product being cooked. Depending upon the type of cooking oil or combination of oils and/or fats used, these conditions may result in oxidation, hydrolysis and polymerization of the cooking medium, the visible signs of which are darkening of the oil, increase in viscosity, lowered smoke point, and rancidity.
  • the cooking medium is an oil or fat or mixture of oils and fats, of an edible variety and of a vegetable or animal origin, and may exhibit a tendency to become rancid due to oxidation thereof, a process that is accelerated due to the relatively high heats used during cooking, especially on a commercial scale.
  • Typical cooking temperatures for such cooking oils and/or fats referred to herein as the cooking medium for convenience, may be in the range of from about 350 degrees F. to about 400 degrees F. , e.g. in the range of about 175 degrees C. to 200 degrees C.
  • SUBSTITUTE SHEET the case of lard or tallow, for example, wheat germ has been used to prevent oxidation due to the presence of natural antioxidants in the wheat germ, typically tocopherol type compounds.
  • the oil and/or fat, particularly refined vegetable oils have been hydrogenated to reduce oxidation. Hydrogenation, however, is a comparatively expensive process resulting in higher prices for hydrogenated refined vegetable oils.
  • propyl gallate (the n-propyl ester of
  • SUBSTITUTE SHEET 3,4,5-tri-hydroxybenzoic acid was used as an antioxidant, but it suffered the disadvantage of being rapidly depleted. More recently, materials such as tertiary butylhydroxyquinone (TBHQ) , butylated hydroxyanisole, which is a mixture of the 2 and 3 isomers of tert-butyl-4- hydroxyanisole (BHA) , and butylated hydrox oluene (BHT) have been used as antioxidants. These materials are available in food-grade quality from Eastman Chemical Products, Inc. under the trademark "TENOX 11 , and are supplied in a variety of forms and formulations.
  • TBHQ tertiary butylhydroxyquinone
  • BHA tert-butyl-4- hydroxyanisole
  • BHT butylated hydrox oluene
  • the FDA permits the use of BHA, BHT propyl gallate, and TBHQ, singly or (with one exception) in combination of two or more in a maximum concentration of 0.02% of the weight of oil or fat, see 21 CFR 182.3169, 182.3173 184.1660, and 172.185.
  • the one exception is that TBHQ is permitted for use only with BHA and BHT, and may not be used with propyl gallate.
  • other materials are present, for example, citric acid used as a chelating agent or synergist, and solvents or carriers such as vegetable oil, propylene glycol or glyceryl ono-oleate, for example.
  • antioxidants of the type described are not preservatives and do not function as such.
  • Preservatives are generally materials which inhibit bacterial activity such as mold growth. Typical preservative materials are calcium proprionate, sorbic acid, potassium sorbate, parabens, acetic acid and proprionic acid, to mention a few.
  • Antioxidants do not function as preservatives and the latter do not function as antioxidants.
  • the practice has been to add the antioxidant to the cooking medium through the addition of makeup oil containing an approved amount of an approved antioxidant. Normally, the oil contains antioxidant to inhibit oxidation prior to use and during use, and the addition of new oil to make up for that lost in the cooking medium introduces antioxidant into the cooking medium. The difficulty,
  • Another method is the direct addition of the antioxidant to the cooking oil which has been heated to between 145 and 175 degrees F. (63 to 80 degrees C), while the cooking oil is agitated to cause motion in the oil. After addition, agitation is continued for about 20 minutes.
  • the antioxidant or a concentrate of the antioxidant is proportioned into the cooking medium through a pipeline, using a stainless steel proportioning pump. In this procedure all of the piping through which the antioxidant flows should be of stainless steel or glass. It is also known that it is difficult to pelletize antioxidant materials, especially TBHQ, due to the need of excipients which do not have good oil solubility. Thus, the components needed to pelletize the antioxidant materials tend to have qualities adverse to the qualities needed in the cooking maxim .
  • U.S. Patent 4,473,620 discloses a free flowing BHA material in which an edible polymer is used to form a film around melted BHA in droplet form thus forming a particulate BHA product in which the particles are polymer coated to provide a free flowing quality to the BHA.
  • SUBSTITUTE SHEET is to provide a relatively simple but effective system to provide a controlled and known amount of an antioxidant which is in a form which does not adversely affect the cooking medium to which it is added.
  • Another object of this invention is to provide a known and effective amount of an approved food-grade antioxidant material having an effective active amount of antioxidant qualities for use as a single dose component for addition to a cooking medium of a specified amount for the inhibition of oxidation.
  • Still a further object of this invention is the provision of a relatively simple, but effective method of delivering an effective and controlled amount of an antioxidant as an additive, in a capsule form, to a cooking medium.
  • a capsule which contains an effective and permissible amount of an antioxidant or combination of antioxidants, the antioxidant materials being those recognized as useful for the purpose of inhibiting oxidation of a cooking medium and being operative * to extend the useful life of the cooking medium far beyond what it would be if the capsule were not added.
  • the antioxidant material and preferably one or more compositions approved for use as an antioxidant, is packaged in an oil suspension medium and packaged in an oil compatible capsule which, in accordance with this invention, is preferably a soft elastic gelatin capsule.
  • the described gelatin capsule is oleophobic (hydrophilic) and thus compatible with the material contained within the capsule and the oil-like material into which it is placed.
  • the capsule wall material tends to soften at the elevated temperature of the cooking medium and the heat of the cooking medium is transferred into the interior of the capsule generating a pressure internally thereof, resulting is rupture of the heat
  • SUBSTITUTE SHEET softened capsule from inside out. Upon rupture, the interior contents of the capsule are released, and dispersed throughout the cooking medium as a result of the natural movement of the oil-like material which is preferably at its normal temperature of use. Since the capsule is of gelatin, a food grade product, it does not adversely affect the cooking medium. Further, the capsule density is greater than that of the heated cooking medium such that the capsule sinks to the bottom of the oil bath where it is heated to the softening point and ruptures with the resultant release of the contents, all of which are soluble in the cooking medium. Since the antioxidant is preferably dispersed in and oil and somewhat wet by the oil, it is easier to disperse and to dissolve that the same material added dry to the cooking oil.
  • the remaining solid components of the capsule remain at the bottom of the oil bath, since the density thereof is grater than the density of the cooking medium, with the result that the solid capsule residue, food grade gelatin, is cooked by the cooking medium, but remains at the bottom of the bath. If not removed by the filter system usually present in commercial deep-fat fryers, it is fully cooked, appearing somewhat similar to the appearance to a small portion of an overcooked piece of potato, i.e. a small almost black char. Even if that part should end up in the product in the hands of the consumer, as occasionally happens with the product being cooked, it is either discarded by the consumer and not eaten or, if eaten, it is as consumable as any other char product of the food being cooked.
  • the singular advantage of the capsule product of this invention is that it provides a simple, but effective, delivery system for introducing into a cooking medium an effective and controlled amount of an antioxidant composition which is premeasured to assure that the permissible limits of the antioxidants are not exceeded.
  • the capsules may be formulated to accommodate deep fat fryer systems of different capacities, e.g. 35 pounds, 50 pounds, 75, pounds or 100 pounds, or more. It is relatively simple to provide simple instructions and controls to assure that the maximum permissible limits of permissible antioxidants, in excess of 0.02% by weight of the oil, are not exceeded in any particular system. Since the antioxidant is packaged in single dose compatible capsules, it is relatively simple it assure that the packaging is such, and the controls are such that each capsule is accounted for in the routine operations involving unskilled workers.
  • the cooking . medium is an edible oil or fat or a combination of edible oils and fats typically used in deep fat frying.
  • oils and fats used in such operations, and the compositions thereof vary considerably. Some exhibit far more stability to oxidation than others, and some are prone to what is called “flavor reversion", as will be described in the following discussion.
  • the various oils and fats, all edible, have different and unique qualities, in terms of their susceptibility to oxidation or the formation of rancid products, over an extended period of time. This invention does not claim to be the broad solution to the general problem of rancidity due to oxidation, but rather to an improved and relatively simple solution to that problem.
  • soybean oil is used in shortening, margarine and cooking oil and is highly unsaturated, containing a high amount of linoleic acid, leading to what is called “flavor reversion".
  • This attribute of the product may be countered by partial hydrogenation or the addition of a chelating agent such as citric acid. Nonetheless, antioxidants do operate to stabilize the oil against oxidation.
  • Palm oil is really a fat in that it is a semi-solid at room temperature.
  • the enzymes in the pulp of the source fruit lead to hydrolytic rancidity which_ architecturalis not responsive to antioxidants. Heat-treating of the pulp tends to inactivate the problem enzymes.
  • This particular product is a highly saturated material. Stability of this oil may be improved by the sue of THBQ. This oil is used in margarine, shortening and frying oil.
  • Sunflower seed oil is used as a cooking oil. It is composed of generally 85% or more of unsaturated fatty acids and responds well to antioxidants.
  • cottonseed oil also used as a cooking oil, has a relatively high oxidative stability, but exhibits enhanced oxidative stability when antioxidants are added.
  • Cottonseed oil is principally a lauric acid fat with a sharp melting point and a somewhat bland flavor. It is highly resistant to oxidation and is normally not used as a cooking oil. It is susceptible to hydrolytic rancidity which gives a soapy flavor to the oil or to the food cooked in rancid cottonseed oil. While antioxidants will not inhibit hydrolytic rancidity, they do increase inhibition of oxidative rancidity.
  • Peanut oil is used as a cooking oil and has a high degree of unsaturation in comparison to other vegetable oils. Stability against oxidation is enhanced by the use of antioxidants.
  • Rapeseed oil has a high content of long chain fatty
  • SUBSTITUTE SHEET acids and has a high viscosity compared to other vegetable oils. It is usually used in shortening and cooking oils.
  • soybean oil Like soybean oil, it has a comparatively high content of linoleic acid and is susceptible to flavor reversion. Nonetheless, antioxidants are effective in inhibiting oxidation and rancidity due to oxidation.
  • Olive oil is used principally for cooking and as a salad oil. It has a low fatty acid content and somewhat greater oxidative stability than other vegetable oils. It is high in flavor and odor and these qualities of this oil tend to mask rancidity. This oil responds well to antioxidants and chelating agents.
  • Sesame seed oil is used as a cooking oil and is rather unusual from a oxidation point of view.
  • This oil contains a number of phenolic compounds, typical of the antioxidants thus far discussed, such as sasamine and sesmoline, which operate as antioxidants.
  • This particular oil has high resistance to oxidation but is generally not used in large commercial operations. It is sometimes used in the preparation of oriental foods prepared by deep fat frying in which the flavor of the food is consistent with the oil used. Antioxidants may not be needed with this particular oil.
  • Corn oil is used principally as a cooking oil. It is usually partially hydrogenated, but nonetheless is prone to oxidation and responds well to antioxidants.
  • Safflower seed oil is the most highly unsaturated edible oil known. It responds well to the use of antioxidants.
  • SUBSTITUTE SHEET recognized, however, that the bulk of the oils used for deep fat frying are vegetable oils such as soybean oil, sunflower oil and palm oil, all of which may have their useful life extended through the use of antioxidants.
  • vegetable oils such as soybean oil, sunflower oil and palm oil, all of which may have their useful life extended through the use of antioxidants.
  • the problem of oxidation of the cooking medium is of concern since the cost of the cooking medium and the expense of replacement may be a significant factor.
  • the rarer oils may be too expensive for commercial or school operations.
  • the more common oils may not be acceptable where a particular flavor is desired, as may be the case for foods prepared in accordance with the oriental requirements.
  • SUBSTITUTE SHEET involved with fast food outlets, for example.
  • oils may be less expensive and may be the oils of choice or may be blended with higher priced oils in order to increase the useful life of the cooking medium which may be a combination of inexpensive oils or fats and expensive oils, solely for the purpose of providing a cooking medium having some reasonable useful life.
  • the stability of a cooking medium is usually expressed in terms of AOM, or active oxygen measurement, the latter an indication of the rancidity point of the cooking medium. It is generally recognized that when the peroxide content of the cooking medium reaches 70 meq/kg of oil, the rancidity point has been reached. It is also recognized that once the rancidity point has been reached, the addition of antioxidant material is not effective to reverse the
  • the food-grade and accepted antioxidant materials are used in an effective and permissible amount and in an automatically controlled application to provide the optimum control as permitted by the prevailing safety regulations.
  • the antioxidant material may be any of the natural products mentioned or those known in the art or any of the materials previously mentioned, and which are acceptable for use, alone or in combination.
  • TBHQ or BHA or BHT or propyl gallate may be used, alone or in combination as permitted by the FDA Regulations, and in combination with other materials.
  • citric acid may be present in an amount of from 4% to about 20% based on the weight of the active components, while THBQ, or BHT or BHA or combinations thereof (and permissible combinations with propyl gallate) may be present in an amount of from 80% to 100% by weight of the active ingredients.
  • Other components may be present in an amount of between 20% to 70% by weight of the total composition within the capsule, as will be described.
  • the other components may, for example, be. carrier materials such as a vegetable oil or a combination of vegetable oils or fats, or glyceryl mono-oleate or propylene glycol, or combinations of all of these carrier materials.
  • the carrier materials are preferably edible products which are soluble in the oil or fat used for frying and preferably are materials which will at least partially wet the antioxidant material for ease of dispersion of the latter in the cooking medium.
  • the antioxidant material preferably with a suitable oil type carrier, may be packaged in single dose capsules.
  • the capsule material preferably with a suitable oil type carrier.
  • SUBSTITUTE SHEET is preferably a material approved for use in food products or in the alternative a material which is generally recognized as safe in food products. Also useable are materials which are converted to a char without the release of any objectionable by-products. In other words, even if the capsule material is not fully dissolved in the oil, the capsule material is preferably one which is not converted by the high heat of the oil to a product not approved for human consumption. Thus, for example, any material which is reduced to a carbon char without the formation of obj ctionable by-products is usable as a capsule material.
  • the capsule material may be a gelatin capsule of U.S..P. grade gelatin, available in a variety of forms and shapes and compositions, all of which is well known in that art.
  • any packaging material used to package pills or capsules for human use may be used to package the antioxidant material, provided the packaging material is compatible with the antioxidant or other components of the antioxidant filler composition.
  • a particularly useful material is a soft elastic gelatin capsule, sometimes referred to as tropical formulation of gelatin since it is more resistant to heat (for storage and transportation) than the softer grades of gelatin.
  • the shell may be a hard gelatin capsule initially formed of tow parts and assembled together after filling, although this is a less preferred form of the invention since there are practical advantages in having an oil carrier in the capsule. Where an oil carrier is present, it is difficult to achieve a tight seal in order to contain the oil. It is also preferred that the finished capsule be a unitary structure for ease of rupture by the action of the heated cooking medium, as will be described.
  • capsule may be of any of the known and approved gelatin formulations, including food grade materials such as gelatin, water, plasticizer, glycerol and optionally
  • the capsules may be color coded using FDA approved dyes or other FDA approved techniques, in order to provide color coding as an indication of strength and other variables in the formulation as will be discussed.
  • the soft elastic gelatin capsule material is in the form of a ribbon, containing water, and the capsule is filled and formed by conventional rotary die techniques, the latter well known in the art. After formation of the filled capsule, it is dried to remove the water in the gelatin, thus forming a soft pliable gelatin capsule containing an antioxidant composition.
  • the gelatin capsule may be oleophobic, i.e. oil resistant, where the antioxidant material includes an oil type carrier, but the capsule readily dissolves in water, --as is the case with most gelatin capsules.
  • the filled capsule When formulated in the preferred manner as described, the filled capsule preferably has a density greater than that of the heated and fluid cooking medium with the result that it sinks to the bottom of the cooking medium.
  • the heat of the cooking medium operates to soften the wall of the capsule and to heat up the interior contents of the capsule, generating a moderate internal pressure. It is the simultaneous softening of the capsule and the increase of the internal pressure which causes the capsule to rupture slowly thereby permitting intermixing of the cooking medium with the capsule contents.
  • the capsule contents are dissolved in the cooking medium, which is generally circulated either through a pumping system or because of the natural movement of the heat, or manually stirred and the dissolved contents of the capsule is essentially uniformly dispersed throughout the cooking medium in a relatively short time. It is for this reason, a preferred form of the invention, that the capsule is sufficiently air tight and sufficiently filled to permit the build up of internal pressure in order to effect rupture of the outer capsule
  • the wall of the capsule be relatively thin, for example in the range of from 0.010 to 0.020 of an inch, and preferably of a composition that softens at the temperature of the heated cooking medium.
  • the cooking medium may be heated to between 140 to 160 degrees F. , or higher (60 to 71 degrees C. or higher) to bring about a flowable and moving cooking medium.
  • the antioxidant material is dissolved in about 20 minutes.
  • the normally powder type materials which form the effective antioxidant be predispersed in a carrier which is compatible with the cooking medium, for example, an appropriate edible oil or fat or combination thereof which does not adversely impact the character of the cooking medium.
  • a carrier which is compatible with the cooking medium
  • an appropriate edible oil or fat or combination thereof which does not adversely impact the character of the cooking medium.
  • the capsule ruptures, it remains at the bottom of the cooking medium bath and is usually carmelized, in the case of gelatin, or may be cooked to a char. In either event the residue of the capsule is not a troublesome contaminant since it may be removed by the filtering system or during the normal oil cleaning operations. Its presence in the cooking medium and even its presence with the food
  • SUBSTITUTE SHEET product being cooked does not present a contamination problem any more severe than that of a charred piece of potato or the like. Even if the char residue ends up in the food product, it may be consumed or discarded by the consumer. It is for this reason that FDA approved gelatin products or those used in the packaging of pills and the like are preferred. In the event that the gelatin is color coded, there is no dispersion of the color into the cooking medium and this is another reason for the preferred use of gelatin materials.
  • the single dose prepacked antioxidant of this invention virtually any of the FDA approved antioxidant materials or approved combination of materials may be used as the active ingredients. Many have already been discussed and many are referred to in the patent literature cited. For purposes of explanation, reference will be made to TBHQ, BHA, BHT and propyl gallate, although the present invention is not limited to those materials.
  • the single dose prepacked product of this invention is formulated with a known and effective amount of approved antioxidants, having in mind the maximum permitted amounts as set forth by the FDA. Since the bulk of deep fat frying operations are in different size frying units, one of the advantages of this invention is that the amount of antioxidant material may easily be packaged to accommodate a particular size fryer or a range of sizes of fryer.
  • the size of fryer usually is incremental, as follows:
  • oils typically used are vegetable oils, such as soya oil, cottonseed oil or corn oil, and tallow. The more common combinations are 90% tallow and 10% vegetable oil, or pure vegetable oil. In some cases 100% peanut oil is used. It is not unusual for
  • new oil is usually added on a daily basis, makeup oil so-called.
  • the makeup 5 oil may contain an antioxidant to prevent oxidation in shipping and storage, prior to use.
  • percentage of antioxidant in new (unused) or makeup oil is about 0.0055% by weight of the oil, although in- some instances it may be the maximum permitted by FDA regulations, i.e., 0.02%
  • antioxidant material such as BHT, BHA and TBHQ, for example, during cooking operations is in the range, nominally, of about 0.01% by weight based on the weight of the oil. It is to be understood however that the effective amount is in the range of between about 0.0055%
  • the following table shows the amount of antioxidant which may be present (0.0055%) in the new or makeup oil and the amount needed for the higher end of the range for effectiveness and the amount needed to reach the maximum limits.
  • the new cooking medium contains 0.02% by weight of antioxidant and the amount of antioxidant which may be added may be calculated from the half-life characteristic of the oil as a result of use.
  • the oil is initially supplied as a block of lard in the amount of 50 pounds and containing 0.02% by weight of antioxidant.
  • the block is placed in a fryer and melted and then heated at cooking temperatures for a one day cycle.
  • the new oil is used in the preparation of food products.
  • the daily addition of a single or multiple dose capsule to a given amount of cooking oil after one cooking cycle of at least one half-life results in a significant extension of the useful life of the oil before it becomes rancid.
  • the useful life of the oil may be doubled and even tripled, depending upon the nature of the oil and the amount of carry out of the oil with the cooked product, the result is a reduction in the cost of oil used, better and more uniform quality of product, all with ease of use and a relatively simple methodology which tends to maintain an
  • SUBSTITUTE SHEET an extended period of time without the addition of antioxidant.
  • the amount of antioxidant of 0.616 grams for 22.68 kg. of oil represents about 0.0027% antioxidant, well below the 0.0055% by weight believed to be the lower limit for effectiveness.
  • a series of capsules each containing a specified amount of antioxidant may be formulated to provide an amount of antioxidant which is within the effective range previously noted.
  • a capsule formulated for 35 pounds of o.il may be used in multiples for oil which is a multiple of 35 pound, e.g., two 35 pound capsules for 70 pounds of oil or two 50 pound capsules for 100 pounds of oil.
  • capsules may be formulated as follows:
  • This capsule may be used for 35 pounds of oil or multiples thereof.
  • This capsule may be used for 50 pounds of oil or multiples thereof.
  • Example III TBHQ 1720 mg 69.9%,.of antioxidant BHA 740 mg 30.1% of antioxidant Sub total 2460 mg 64% of capsule contents
  • This capsule may be used for 75 pounds of oil or multiples thereof.
  • antioxidants or permissible combinations of antioxidants may be used, and other materials may be included, for example, citric acid.
  • the oil used was soybean oil, although it is understood that other edible oils or fats or combinations may be used.
  • the resultant fill material had the consistency of a viscous liquid, and the antioxidant was dispersed in the oil, although a small amount was dissolved in the oil.
  • the above formulations were used since the rheology of the material was compatible with the capsule formation and processing
  • the amount of antioxidant material present in the capsule may be in the range of 25% to 80% based on total weight of the capsule, while the oil may be present in the range of from 30% to about 65% of the capsule weight. Variation in the strength of the capsule is achieved by increasing the weight of the antioxidant and reducing the amount of the oil, if one is present.
  • each of the formulations has been compounded to add an amount of antioxidant which is initially above the effective amount but less than the maximum permissible amount.
  • each of the capsules be color coded, as by coloring the capsule itself or by coloring the package in which the individual capsules are hermetically sealed.
  • the packing may be such that a known number of capsules is packed in a carton, for example, 28 or 30 capsules per carton.
  • the carton is preferably provided with a log indicating the date and the time and the number of capsules used and the person making the addition. In this way, reasonable steps can be taken to assure that the proper dosage and recommended dosage is used. In the event that the count of remaining capsules and the log do not agree, i.e., there are less capsules remaining in the carton than show up on the log, the oil should be discarded and new oil used.
  • SUBSTITUTE SHEET described may be used for the very large commercial operations with the advantage of control of the addition of an effective amount of antioxidant without the necessity of expensive pumps and plumbing.
  • the difficulty with this procedure is that the antioxidant is not totally soluble in the relatively small amount of oil used as the dispersant, i.e., the material is a dispersion of a solid in an oil with only a portion of the solid being soluble. If care is not taken to assure uniform mixing of the antioxidant in the oil prior to measurement, it is possible to use an antioxidant rich fraction of the mixture with the result that more antioxidant is added than is permissible.
  • the preferred procedure is to use one capsule per day per unit quantity of oil. For multiple quantities of oil, appropriate adjustment is made. For capsules intended for use in 35, 50 and 75 pound fryers (fryers containing 35, 50 or 75 pounds of oil),
  • SUBSTITUTE SHEET the same may be used for multiples of 35 50 and 75 pound lots, e.g. 2 capsules intended for use in 35 pounds may be used daily for a 70 pound fryer, and so forth. Normally, no addition is made to the oil until it has been heated for one normal cycle, i.e., has been heated or heated and used for cooking for at least 4.5 to 9 hours or more. The capsule or capsules are added to the oil while the latter is heated and after addition the oil may be stirred gently or may be in movement due to the heating and convection currents. Where a fryer is equipped with a circulation and cleaning system as most commercial fryers are, the natural flow of the circulation system is sufficient.

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Abstract

Un procédé perfectionné pour l'apport modulé d'un anti-oxydant à une composition d'huile comestible de cuisson comporte un enrobage de capsule comestible renfermant une quantité prédéterminée d'un anti-oxydant homologué tel que BHA, BHT ou TBHQ ou bien l'un quelconque des autres anti-oxydants connus. Cette capsule garantit l'addition d'une quantité connue d'anti-oxydants, et sa densité est telle qu'elle descend au fond de l'huile chauffée. La chaleur ramollit la paroi de la capsule, qui est de préférence de la gélatine, et entraîne une augmentation de pression à l'intérieur de la capsule pour provoquer sa rupture et libérer l'anti-oxydant. Sont décrites diverses substances et suggestions de quantités en fonction de la taille de la friteuse à laquelle est ajouté l'anti-oxydant.
PCT/US1988/002179 1988-07-01 1988-07-01 Systeme et procede perfectionnes d'apport pour reduire l'oxydation et la rancidite d'huiles et/ou de graisses comestibles de cuisson WO1990000015A1 (fr)

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PCT/US1988/002179 WO1990000015A1 (fr) 1988-07-01 1988-07-01 Systeme et procede perfectionnes d'apport pour reduire l'oxydation et la rancidite d'huiles et/ou de graisses comestibles de cuisson

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PCT/US1988/002179 WO1990000015A1 (fr) 1988-07-01 1988-07-01 Systeme et procede perfectionnes d'apport pour reduire l'oxydation et la rancidite d'huiles et/ou de graisses comestibles de cuisson

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US5819726A (en) * 1993-01-29 1998-10-13 Aradigm Corporation Method for the delivery of aerosolized drugs to the lung for the treatment of respiratory disease
US5869816A (en) * 1995-09-29 1999-02-09 Ontario Hydro Apparatus and method for continuous processing of granular materials using microwaves
US5934272A (en) * 1993-01-29 1999-08-10 Aradigm Corporation Device and method of creating aerosolized mist of respiratory drug
WO2009108747A1 (fr) * 2008-02-27 2009-09-03 Wayne State University Effet d’antioxydants naturels et synthétiques sur la stabilité à l’oxydation de biodiésel
CN110250394A (zh) * 2019-06-04 2019-09-20 广东省农业科学院动物科学研究所 一种饲料用复合抗氧化剂及其制备方法

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US3789015A (en) * 1970-07-02 1974-01-29 Fuji Photo Film Co Ltd Process for producing microcapsules containing oily hydrophobic liquid
US3851083A (en) * 1972-10-25 1974-11-26 Pillsbury Co Process for forming stable food pieces
US3867556A (en) * 1972-12-21 1975-02-18 Procter & Gamble Fats with encapsulated flavors
US4695466A (en) * 1983-01-17 1987-09-22 Morishita Jintan Co., Ltd. Multiple soft capsules and production thereof
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5819726A (en) * 1993-01-29 1998-10-13 Aradigm Corporation Method for the delivery of aerosolized drugs to the lung for the treatment of respiratory disease
US5934272A (en) * 1993-01-29 1999-08-10 Aradigm Corporation Device and method of creating aerosolized mist of respiratory drug
US5869816A (en) * 1995-09-29 1999-02-09 Ontario Hydro Apparatus and method for continuous processing of granular materials using microwaves
WO2009108747A1 (fr) * 2008-02-27 2009-09-03 Wayne State University Effet d’antioxydants naturels et synthétiques sur la stabilité à l’oxydation de biodiésel
US8657890B2 (en) 2008-02-27 2014-02-25 Wayne State University Effect of natural and synthetic antioxidants on the oxidative stability of biodiesel
CN110250394A (zh) * 2019-06-04 2019-09-20 广东省农业科学院动物科学研究所 一种饲料用复合抗氧化剂及其制备方法

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