WO1990000016A1 - A compound and method for enhancing and extending cooking oil - Google Patents

A compound and method for enhancing and extending cooking oil Download PDF

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Publication number
WO1990000016A1
WO1990000016A1 PCT/US1989/002889 US8902889W WO9000016A1 WO 1990000016 A1 WO1990000016 A1 WO 1990000016A1 US 8902889 W US8902889 W US 8902889W WO 9000016 A1 WO9000016 A1 WO 9000016A1
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WIPO (PCT)
Prior art keywords
acids
weight
additive
total composition
myristic
Prior art date
Application number
PCT/US1989/002889
Other languages
French (fr)
Inventor
Ira Litman
Neal Litman
Benjamin J. Nager
Original Assignee
Ira Litman
Neal Litman
Nager Benjamin J
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 Ira Litman, Neal Litman, Nager Benjamin J filed Critical Ira Litman
Publication of WO1990000016A1 publication Critical patent/WO1990000016A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Definitions

  • This invention relates to a compound and method for enhancing the properties of cooking oil used for cooking or frying foodstuffs, and more particularly for extending the useful life of the cooking or frying oil, and improving the flavor imparted by the oil to products cooked or fried in the oil.
  • the compound and method disclosed herein are particularly useful for enhancing vegetable cooking oil used for cooking or frying foodstuff.
  • Another problem encountered in the use of cooking oils pertains to the practice of reusing the same oil bath for extended time periods. In most applications it is not economical to change the oil bath after only a single batch of food. It is much more advantageous to reuse the oil bath for as long as possible, preferably over several days. However due to thermal and oxidative breakdown of the oil, impurities in the oil left as residues from previous food batches, as well as residues left over from the purifying processes used to make the oil in the first place, a particular oil bath may be used only for a short time period, and/or a small number of batches. This time period can be extended somewhat by adding antioxidants to the oil prior to use.
  • the present inventor attempted to improve the flavor of deep-fried foods by adding a flavoring compound coated on table salt after frying to the foodstuffs.
  • the flavoring compound comprised a mixture of fatty acids, lactose and aldehydes. However this approach was not successful.
  • Yet another objective of the invention is to provide a novel composition comprising both an anti ⁇ oxidant and flavor enhancer which together extend
  • an additive composition which is non-cholesterol containing and comprises a plurality of aliphatic straight-chain oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • non- cholesterol is taken to refer to additives in which there is no substantial amount of cholesterol present, and certainly, less than the amount which might be present in an equivalent composition which might be found in animal oils.
  • the invention is further directed to a non- animal origin additive composition
  • a non- animal origin additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • non-animal origin is taken to connote substantial absence of animal fats.
  • an additive composition which comprises a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in a frying medium, in combination with an anti-oxidant.
  • the method of flavoring a frying medium according to the invention comprises the step of adding to the frying medium a non-cholesterol containing additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • the additive may alternatively be characterized as being of non-animal origin, i.e., not made of materials derived from animals.
  • the invention is further directed to a method of stabilizing a frying medium with a non- animal origin additive composition comprising incorporating a plurality of aliphatic straight- chained oil soluble acids having at least 4 carbon atoms taken in combination to the medium to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • animal derived flavor is intended to include flavors which one normally associates with animal products, either of the meat of the animal, or of its milk, or eggs.
  • frying and “cooking” are to be taken in their broadest sense to include any food treatments such as parfrying, partial cooking, partial frying, frying, cooking, boiling, blanching, etc. in which the foodstuff is contacted with oils and the like.
  • frying medium is not to be taken literally, but is intended to include all manner of oil and the like noted below which may contain oils and the like, and which may be treated in the manner of the invention to obtain the advantages stated herein.
  • An enhancing compound is preferably made in accordance with this invention from commercially available fatty acids or their mixtures.
  • the fatty acid should be formed of molecules preferably having more than ' 4 carbon atoms, and in most cases more than 10 carbon atoms.
  • the acid may be selected from the group of butyric, valeric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic,
  • the enhancer compound may consist of essentially only one or more fatty acids, or it may include other components which preferably are stable in the range of 100-450 degrees F, the temperature range in which cooking oils are normally used. For example, while an enhancing compound of fatty acids alone was found to extend the life of the oil by itself, this phenomenon is further extended if the enhancing compound further includes antioxidants.
  • the frying medium or cooking oil to which the enhancer is added is any medium including an oil selected from the group of soya oil, corn oil, peanut oil, cottonseed oil, rapeseed oil, safflower oil, sesame oil, palm oil, coconut oil and mixtures thereof.
  • the compounds are effective most generally in about .01 to 1.0% by weight of the oil, more preferably .05 to .5% by weight of the oil.
  • the exact amount used is at least partially a function of the type of oil to which the enhancer is added. For example, for vegetable oil .06% enhancer is preferred, .10% is preferred for partially hydrogenated oil, and .2% for totally hydrogenated oil.
  • the particular fatty acids used are selected based upon the final organoleptic properties to be imparted to the foodstuff being prepared. Most generally, compounds having fatty acids in the following approximate weight ranges are
  • SUBSTITUTE SHEET particularly effective to impart a beef-type tallow flavor to the foodstuffs being prepared: Capric 0-10%
  • the compounds are combined in the following approximate ranges: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
  • the compounds are combined in the following approximate ranges: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
  • fatty acids and concentrations may be changed as follows to provide a sweet, buttery flavor with the following general composition by weight: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
  • SUBSTITUTE SHEET and most preferably about: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
  • the useful life of the cooking oil is extended. Furthermore if the enhancing compound contains both flavor components (i.e., the fatty acids as described above) and antioxidants, the life of the oil is extended even beyond the range obtained when only the antioxidants are added. Additionally, the net result is that not only is the life of the oil extended but that the enhancement flavor itself is extended as well.
  • the enhancing compound contains both flavor components (i.e., the fatty acids as described above) and antioxidants
  • V.O. vegetable oil
  • A.V. blend of animal and vegetable oil
  • FL. a flavor component as defined above used in daily doses at 12.10 grams per 50 lbs. of oil
  • O.A. an antioxidant comprising 0.222 gram TBHQ (Tertiary Butyl HydroxyQuinone) , 1.28 gram BHA * (Butylated Hydroxy anisole, including additionally 0.57 grams AP (Ascorbyl Palmitate) per 50 lbs of oil;
  • the enhancing compound is made as follows. Typically fatty acids are made in forms of solid or semi-solid flakes. These flakes are melted and if more than one fatty acid is used, all the fatty acids are mixed to form a homogeneous liquid solution. The antioxidants (if any) are similarly melted and mixed with the fatty acid(s) . The mixture is then poured into forms and allowed to cool resulting in slugs having preselected shapes and weights. These slugs are then delivered to the food preparation site where each slug is added to the oil at regular time intervals. Alternatively, the slugs may be added after the oil has been used a number of times or if tests show that the oil needs to be rejuvenated.
  • frying media are also used which are not oil-based.
  • the additives described above are also used which are not oil-based.
  • SUBSTITUTE SHEET are effective in these other media and therefore the term cooking or frying oil as used herein is to be interpreted in the generic sense to cover all frying media.
  • the anti-oxidants which are useful according to the invention are generally selected from the group of butylated hydroxy anisole, tertiary butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof. More preferably, the anti ⁇ oxidant is selected from the group of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof. Most preferably the anti-oxidant is selected from the group of: butylated hydroxy anisole.
  • the fatty acids may constitute up to about 99% by weight of the combination. More preferably, they may constitute only up to about 90% by weight of the combination. Most preferably, the fatty acids constitute up to about 85% by weight of the combination, with the remainder being constituted by anti-oxidant.
  • the maximum amount of anti-oxidant which may be added is regulated by the FDA, such that less than 30% anti-oxidant must generally be used.
  • AP corbyl palmitate
  • the AP is most preferably added to the combination enhancer-anti-oxidant in an amount of about 0.57% of the overall combination by weight.
  • SUBSTITUTE SHEET Besides the fatty acids noted above, additional flavoring agents such as thioacids and lactones may each be added in amounts of less than about 5% by weight of the combination. More preferably, these compounds will be added in amounts of less than about 1% by weight of the combination. Coloring agents and the like may also be added.
  • the enhancing compound is formed into said solid or semi-solid slugs having predetermined weight. These slugs are then added by the food prepared to the cooking oil at regular intervals, for example daily. Alternatively the slugs can be added to the oil after a predetermined number of batches have been fried in the oil.

Abstract

A composition for enhancing cooking oil includes a fatty acid or a mixture of fatty acids which improves the flavor of foodstuffs prepared with oil. The compound in combination with an antioxidant component. The compound is formed into solid slugs and added to the oil at regular intervals.

Description

A COMPOUND AND METHOD FOR ENHANCING AND EXTENDING
COOKING OIL
BACKGROUND OF THE INVENTION
1. Cross-Reference to Related Application The instant application is related to United
States Patent application 689,287, filed January 7, 1985, now abandoned, and its continuation 917,439 in the name of Benjamin Nager; and to application S.N. , filed in the names of Ira Lit an, Ph.D and Neal Litman
2. Field of the Invention
This invention relates to a compound and method for enhancing the properties of cooking oil used for cooking or frying foodstuffs, and more particularly for extending the useful life of the cooking or frying oil, and improving the flavor imparted by the oil to products cooked or fried in the oil. The compound and method disclosed herein are particularly useful for enhancing vegetable cooking oil used for cooking or frying foodstuff.
3. Description of the Prior Art Various foodstuffs such as meats including chicken, beef, veal, fish, and vegetables such as potatoes are frequently prepared for consumption by deep frying in an oil bath. This type of food preparation is especially frequent in the fast food industry wherein relatively large quantities of food are prepared in a short time period, on a continuous basis. The oil used in the bath can be classified based on its primary source as either animal oil, vegetable oil or blend of the two. While foodstuffs prepared in animal oils are preferred by customers because of the flavors imparted by these oils to the
SUBSTITUTE SHEET food, studies have shown that these types of oils are unhealthy because of their high content of saturated fats and cholesterol. Furthermore, when these types of oils are used repeatedly, in time they impart to the food a heavy, greasy taste which is found obj ctionable by many customers. Therefore, there has been a trend in recent years to use vegetable oils almost exclusively. However foods prepared with vegetable oils do not impart to the foods the same types of flavors as do animal oils, and therefore are unsatisfactory.
Another problem encountered in the use of cooking oils pertains to the practice of reusing the same oil bath for extended time periods. In most applications it is not economical to change the oil bath after only a single batch of food. It is much more advantageous to reuse the oil bath for as long as possible, preferably over several days. However due to thermal and oxidative breakdown of the oil, impurities in the oil left as residues from previous food batches, as well as residues left over from the purifying processes used to make the oil in the first place, a particular oil bath may be used only for a short time period, and/or a small number of batches. This time period can be extended somewhat by adding antioxidants to the oil prior to use. This solution, however is not wholly satisfactory to the industry, because the anti-oxidants do not improve the flavor of the oil, and cannot be used in large concentrations because of government regulations. When such anti-oxidants are added, however, they were added prior to use, or, if added during use, they were added from bulk, in which case
SUBSTITUTE SHEET it was necessary to meter out the desired quantity to be added, or they were added by means which did not result in a thorough mixing of the anti-oxidant with the oil.
Before inventing the method and compound described herein, the present inventor, Ira Litman, attempted to improve the flavor of deep-fried foods by adding a flavoring compound coated on table salt after frying to the foodstuffs. The flavoring compound comprised a mixture of fatty acids, lactose and aldehydes. However this approach was not successful.
OBJECTIVES AND SUMMARY OF THE INVENTION
In view of the above-described problems, it is an objective of the present invention to provide a compound which when added to a cooking oil, and more particularly to a vegetable cooking oil, will enhance the flavor of the foods prepared therein.
It is a further objective of the present invention to provide an enhancing compound which itself also extends the useful life of the oil, so that it could be used for a longer time period, thereby permitting the user to prepare a larger amount of foodstuff from the same amount of oil.
It is yet another objective of this invention to provide a method of enhancing the properties of cooking oil be adding to it a compound which simultaneously improves the taste of the product prepared in the oil and extends the useful life of the oil.
Yet another objective of the invention is to provide a novel composition comprising both an anti¬ oxidant and flavor enhancer which together extend
SUBSTITUTE SHEET the useful life of the cooking oil, including that of the flavoring which is imparted to the food products by the flavor enhancer.
Other objectives and advantages of the invention shall become apparent from the following description. It was found that the properties of vegetable cooking oil can be enhanced greatly by adding an enhancer compound comprising a fatty acid, or a mixture of fatty acids. This result is completely unexpected because it is the accepted wisdom in the art that fatty acids are undesirable in cooking oils and have to be removed therefrom. See for example THE CHEMISTRY OF FRYING by E.A. McGill, Bakers Digest. June 1980, pages 38-42 wherein it is explicitly stated that fatty acids degrade the stability of cooking oils and must be removed. (Page 40, column 3). It has been found that these types of substances add a tallow-like flavor to foodstuffs prepared in the oil similar to the flavor of the foodstuffs prepared in animal cooking oil, but without the disadvantages mentioned above. Furthermore, it has been found that by varying the composition of the compound, the range of the flavor imparted to the foodstuff is virtually unlimited, spanning from buttery, sweet notes, to lamby, beefy or ga ey notes.
According to the invention an additive composition is provided which is non-cholesterol containing and comprises a plurality of aliphatic straight-chain oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in the frying medium.
SUBSTITUTE SHEET As used in this application the term "non- cholesterol" is taken to refer to additives in which there is no substantial amount of cholesterol present, and certainly, less than the amount which might be present in an equivalent composition which might be found in animal oils.
The invention is further directed to a non- animal origin additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium.
The term "non-animal origin" is taken to connote substantial absence of animal fats.
According to another aspect of the invention, an additive composition is provided which comprises a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in a frying medium, in combination with an anti-oxidant.
The method of flavoring a frying medium according to the invention comprises the step of adding to the frying medium a non-cholesterol containing additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium. As noted above, the additive may alternatively be characterized as being of non-animal origin, i.e., not made of materials derived from animals.
SUBSTITUTE SHEET Since the additive serves to stabilize the frying medium, the invention is further directed to a method of stabilizing a frying medium with a non- animal origin additive composition comprising incorporating a plurality of aliphatic straight- chained oil soluble acids having at least 4 carbon atoms taken in combination to the medium to impart an animal derived flavor to foodstuffs prepared in the frying medium.
As used in th application the term "animal derived flavor" is intended to include flavors which one normally associates with animal products, either of the meat of the animal, or of its milk, or eggs.
The terms "frying" and "cooking" are to be taken in their broadest sense to include any food treatments such as parfrying, partial cooking, partial frying, frying, cooking, boiling, blanching, etc. in which the foodstuff is contacted with oils and the like. Likewise, the term "frying medium" is not to be taken literally, but is intended to include all manner of oil and the like noted below which may contain oils and the like, and which may be treated in the manner of the invention to obtain the advantages stated herein.
DETAILED DESCRIPTION OF THE INVENTION
An enhancing compound is preferably made in accordance with this invention from commercially available fatty acids or their mixtures. The fatty acid should be formed of molecules preferably having more than '4 carbon atoms, and in most cases more than 10 carbon atoms. The acid may be selected from the group of butyric, valeric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic,
SUBSTITUTE SHEET linoleic, linolenic, heptanoic, nonanoic, undecanoic, tridecanoic, pentadecanoic, and heptadecanoic acids, and mixtures thereof.
The enhancer compound may consist of essentially only one or more fatty acids, or it may include other components which preferably are stable in the range of 100-450 degrees F, the temperature range in which cooking oils are normally used. For example, while an enhancing compound of fatty acids alone was found to extend the life of the oil by itself, this phenomenon is further extended if the enhancing compound further includes antioxidants.
The frying medium or cooking oil to which the enhancer is added is any medium including an oil selected from the group of soya oil, corn oil, peanut oil, cottonseed oil, rapeseed oil, safflower oil, sesame oil, palm oil, coconut oil and mixtures thereof.
It is found that the compounds are effective most generally in about .01 to 1.0% by weight of the oil, more preferably .05 to .5% by weight of the oil. The exact amount used is at least partially a function of the type of oil to which the enhancer is added. For example, for vegetable oil .06% enhancer is preferred, .10% is preferred for partially hydrogenated oil, and .2% for totally hydrogenated oil.
Quite obviously, the particular fatty acids used are selected based upon the final organoleptic properties to be imparted to the foodstuff being prepared. Most generally, compounds having fatty acids in the following approximate weight ranges are
SUBSTITUTE SHEET particularly effective to impart a beef-type tallow flavor to the foodstuffs being prepared: Capric 0-10%
Laurie 0-20%
Myristic 10-100%
Palmitic 20-100%
Stearic 30-100%
More preferably, the compounds are combined in the following approximate ranges: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
Most preferably, the compounds are combined in the following approximate ranges: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
The selection of fatty acids and concentrations may be changed as follows to provide a sweet, buttery flavor with the following general composition by weight: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
SUBSTITUTE SHEET
Figure imgf000011_0001
SUBSTITUTE SHEET and most preferably about: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
Surprisingly, it is found that when an enhancing compound alone is added to the cooking oil, the useful life of the cooking oil is extended. Furthermore if the enhancing compound contains both flavor components (i.e., the fatty acids as described above) and antioxidants, the life of the oil is extended even beyond the range obtained when only the antioxidants are added. Additionally, the net result is that not only is the life of the oil extended but that the enhancement flavor itself is extended as well.
The following table illustrates the effects of the flavor components and antioxidant components on a typical cooking oil:
SUBSTITUTE SHEET USEFUL QUALITY OF FOOD PREPARED IN BATH
AT LIFE (DAYS) FLAVOR TEXTURE COLOR
Figure imgf000013_0001
where: V.O. = vegetable oil;
A.V. = blend of animal and vegetable oil; FL. = a flavor component as defined above used in daily doses at 12.10 grams per 50 lbs. of oil; O.A. = an antioxidant comprising 0.222 gram TBHQ (Tertiary Butyl HydroxyQuinone) , 1.28 gram BHA * (Butylated Hydroxy anisole, including additionally 0.57 grams AP (Ascorbyl Palmitate) per 50 lbs of oil;
MOD. moderately; and SL. = slightly.
It should be noted that the FDA sets standards for the level of usage of the antioxidant compounds
SUBSTITUTE SHEET and that the levels cited above are below these standard levels.
It is clear from the above table that the flavor component by itself doubles the useful life of the oil, while an enhancing compound including both the flavor component and an antioxidant increases the life of the oil by a factor of 3. In addition, as shown by the table, foodstuff prepared with or deep fried in oil with the enhancing component has an improved flavor, texture and color as compared to the foodstuff prepared in oil without the enhancer. This is very surprising particularly in view of the fact that the antioxidant by itself does not substantially improve the quality of the food.
The enhancing compound is made as follows. Typically fatty acids are made in forms of solid or semi-solid flakes. These flakes are melted and if more than one fatty acid is used, all the fatty acids are mixed to form a homogeneous liquid solution. The antioxidants (if any) are similarly melted and mixed with the fatty acid(s) . The mixture is then poured into forms and allowed to cool resulting in slugs having preselected shapes and weights. These slugs are then delivered to the food preparation site where each slug is added to the oil at regular time intervals. Alternatively, the slugs may be added after the oil has been used a number of times or if tests show that the oil needs to be rejuvenated.
In addition to the oils and mixtures thereof mentioned above, frying media are also used which are not oil-based. The additives described above
SUBSTITUTE SHEET are effective in these other media and therefore the term cooking or frying oil as used herein is to be interpreted in the generic sense to cover all frying media.
The anti-oxidants which are useful according to the invention are generally selected from the group of butylated hydroxy anisole, tertiary butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof. More preferably, the anti¬ oxidant is selected from the group of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof. Most preferably the anti-oxidant is selected from the group of: butylated hydroxy anisole.
In the enhancer anti-oxidant combination the fatty acids may constitute up to about 99% by weight of the combination. More preferably, they may constitute only up to about 90% by weight of the combination. Most preferably, the fatty acids constitute up to about 85% by weight of the combination, with the remainder being constituted by anti-oxidant. The maximum amount of anti-oxidant which may be added is regulated by the FDA, such that less than 30% anti-oxidant must generally be used.
In addition to the anti-oxidant, AP (ascorbyl palmitate) is found to be particularly useful in improving the anti-oxidant performance of the anti¬ oxidants noted above. The AP is most preferably added to the combination enhancer-anti-oxidant in an amount of about 0.57% of the overall combination by weight.
SUBSTITUTE SHEET Besides the fatty acids noted above, additional flavoring agents such as thioacids and lactones may each be added in amounts of less than about 5% by weight of the combination. More preferably, these compounds will be added in amounts of less than about 1% by weight of the combination. Coloring agents and the like may also be added.
Preferably, the enhancing compound is formed into said solid or semi-solid slugs having predetermined weight. These slugs are then added by the food prepared to the cooking oil at regular intervals, for example daily. Alternatively the slugs can be added to the oil after a predetermined number of batches have been fried in the oil.
Obviously numerous modifications may be made to the invention without departing from its scope as defined in the appended claims.
SUBSTITUTE SHEET

Claims

What is claimed is:
1. An additive composition containing substantially no cholesterol comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in a frying medium to which the additive is added.
2. The additive as defined by claim 1 wherein said acids are selected from the group consisting of: capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids.
3. The additive as defined by claim 1 wherein said acids are selected from the group consisting of: nonanoic, undecanoic, tridecanoic, pentadecanoic and heptadecanoic acids.
4. The additive as defined by claim 1 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000017_0001
5. The additive as defined by claim 4 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50%
SUBSTITUTE SHEET stearic 30-50% 6. The additive as defined by claim 5 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000018_0001
7. The additive as defined by claim 1 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000018_0002
8. The additive as defined by claim 7 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000018_0003
9. The additive as defined by claim 8 wherein said acids are present in the following
SUBSTITUTE SHEET approximate amounts by weight of the total composition: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25% 10. The additive as defined by claim 1 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000019_0001
11. The additive as defined by claim 10 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000019_0002
SUBSTITUTE SHEET
12. The additive as defined by claim 11 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000020_0001
13. The additive as defined by claim 1 further comprising a thioacid.
14. The additive as defined by claim 1 further comprising a coloring agent.
15. The additive as defined by claim 1 further comprising a lactone.
16. The additive as defined by claim 1 packaged in a pre-measured unit.
17. The additive as defined by claim 1 in combination with said frying medium.
18. A non-animal origin additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to a foodstuff prepared in a frying medium to which the additive is added.
19. The additive as defined by claim 18 wherein said acids are selected from the group consisting of: capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids.
SUBSTITUTE SHEE1
20. The additive as defined by claim 18 wherein said acids are selected from the group consisting of: nonanoic, undecanoic, tridecanoic, pentadecanoic and heptadecanoic acids.
21. The additive as defined by claim 18 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 0-10% lauric 0-20% myristic 10-100% palmitic 20-100% stearic 30-100%
22. The additive as defined by claim 21 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
23. The additive as defined by claim 22 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
24. The additive as defined by claim 18 wherein said acids are present in the following
SUBSTITUTE SHEET approximate amounts by weight of the total composition: caprylic .01-10% capric .01-10% lauric .01-20% myristic 20-100 _9?. palmitic 25-100% stearic 25-100%
25. The additive as defined by claim 24 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 5-10% capric 2-8% lauric 10-20% myristic 20-50% palmitic 25-50% stearic 25-50%
26. The additive as defined by claim 25 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
27. The additive as defined by claim 18 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric .01-10%
SUBSTITUTE SHEET caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
28. The additive as defined by claim 27 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000023_0001
29. The additive as defined by claim 28 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 5% caproic 5% caprylic 5% capric 5% lauric 15% myristic 20% palmitic 20% stearic 25%
30. The additive as defined by claim 18 further comprising a thioacid.
SUBSTITUTE SHEET
31. The additive as defined by claim 18 further comprising a coloring agent.
32. The additive as defined by claim 18 further comprising a lactone.
33. The additive as defined by claim 18 package in a pre-formed unit.
34. The additive as defined by claim 18 in combination with said frying medium.
35. An additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in a frying medium containing the additive composition, in combination with an anti-oxidant.
36. The combination as defined by claim
35 wherein said anti-oxidant is selected from the group consisting of butylated hydroxy anisole, tertiary butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof.
37. The combination as defined by claim
36 wherein said anti-oxidant is selected from the group consisting of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof.
38. The combination as defined by claim
37 wherein said anti-oxidant is butylated hydroxy anisole.
39. The combination as defined by claim 35 further comprising up to about 5% ascorbyl palmitate of said combination.
SUBSTITUTE SHEET
40. The combination as defined by claim 35 further comprising less than about 30% by weight of said anti-oxidant.
41. The combination as defined by claim 35 wherein said fatty acids constitute up to about 99% by weight of said combination.
42. The combination as defined by claim
41 wherein said fatty acids constitute up to about 90% by weight of said combination.
43. The combination as defined by claim
42 wherein said fatty acids constitute up to about 85% by weight of said combination.
44. The combination as defined by claim 35 in a pre-formed unit.
45. The combination as defined by claim 44 wherein said pre-formed unit is a solid.
46. The combination as defined by claim 35 wherein said acids are selected from the group consisting of: capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids.
47. The additive as defined by claim 46 wherein said acids are selected from the group consisting of: nonanoic, undecanoic, tridecanoic, pentadecanoic and heptadecanoic acids.
48. The additive as defined by claim 35 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 0-10% lauric 0-20% myristic 10-100% palmitic 20-100% stearic 30-100%
SUBSTITUTE SHEET
49. The additive as defined by claim 48 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
50. The additive as defined by claim 49 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
51. The additive as defined by claim 35 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic .01-10% capric .01-10% lauric .01-20% myristic 20-100% palmitic 25-100% stearic 25-100%
52. The additive as defined by claim 51 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 5-10%
SUBSTITUTE SHEET
Figure imgf000027_0001
53. The additive as defined by claim 52 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
54. The additive as defined by claim 35 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
55. The additive as defined by claim 54 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 2-8% caproic 2-8 .'s.
SUBSTITUTE SHEET caprylic 2-5% capric 2-5% lauric 5-155 myristic 20-50 _9'- palmitic 20-50% stearic 25-50%
56. The additive as defined by claim 55 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 5% caproic 5% caprylic 5% capric 5% lauric 15% myristic 20% palmitic 20% stearic 25%
57. The additive as defined by claim 35 further comprising a thioacid.
58. The additive as defined by claim 35 further comprising a coloring agent.
59. The additive as defined by claim 35 further comprising a lactone.
60. The additive as defined by claim 35 package in a pre-formed unit.
61. The method as defined by claim 35 where said additive composition further comprises an anti-oxidant.
62. The method as defined by claim 61 wherein said anti-oxidant is selected from the group consisting of butylated hydroxy anisole, tertiary
SUBSTITUTE SHEET butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof.
63. The method as defined by claim 62 wherein said anti-oxidant is selected from the group consisting of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof.
64. The method as defined by claim 63 wherein said anti-oxidant is butylated hydroxy anisole.
65. The method as defined by claim 61 wherein said composition further comprises up to about 5% ascorbyl palmitate by weight.
66. The method as defined by claim 61 wherein composition comprises less than about 30% by weight of said anti-oxidant.
67. The method as defined by claim 61 wherein said acids constitute up to about 99% by weight of said composition.
68. The method as defined by claim 67 wherein said fatty acids constitute up to about 90% by weight of said composition.
69. The method as defined by claim 68 wherein said fatty acids constitute up to about 85% by weight of said combination.
70. The method as defined by claim 61 comprising adding said composition in a pre-formed unit.
71. A method of flavoring a frying medium comprising the step of adding to said frying medium a non-cholesterol containing additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having a least 4 carbon atoms
SUBSTITUTE SHEET taken in combination to impart an animal derived flavor to foodstuffs prepared in said frying medium.
72. The method as defined by claim 71 wherein said acids are selected from the group consisting of: capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids.
73. The method as defined by claim 71 wherein said acids are selected from the group consisting of: nonanoic, undecanoic, tridecanoic, pentadecanoic and heptadecanoic acids.
74. The method as defined by claim 71 wherein said acids are present in the following approximate amounts by weight of the total composition:
SUBSTITUTE SHEET
Figure imgf000031_0001
75. The method as defined by claim 74 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
76. The method as defined by claim 75 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
77. The method as defined by claim 71 wherein said acids are present in the following approximate amounts by weight of the total composition:
SUBSTITUTE SHEET caprylic .01-10% capric .01-10% lauric .01-20% myristic 20-100% palmitic 25-100% stearic 25-100%
78. The method as defined by claim 77 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 5-10% capric 2-8% lauric 10-20% myristic 20-50% palmitic 25-50% stearic 25-50%
79. The method as defined by claim 78 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
80. The method as defined by claim 71 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5%
SUBSTITUTE SHEET lauric .01-15% myristic 20-100 palmitic
Figure imgf000033_0001
stearic 25-100%
81. The method as defined by claim 80 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 2-8% caproic 2-8% caprylic 2-5% capric 2-5% lauric 5-15% myristic 20-50% palmitic 20-50% stearic 25-50%
82. The method as defined by claim 81 wherein said acids are present in the following approximate amounts by weight of the total composition:
Figure imgf000033_0002
83. The method as defined by claim 71 further comprising a thioacid.
84. The method as defined by claim 71 further comprising a coloring agent.
SUBSTITUTE SHEET
85. The method as defined by claim 71 further comprising a lactone.
86. The method as defined by claim 71 package in a pre-formed slug.
87. The method as defined by claim 71 wherein said frying medium comprises an oil selected from the group consisting of soya oil, corn oil, peanut oil, cottonseed oil, rapeseed oil, safflower oil sesame oil, palm oil, coconut oil and mixtures thereof.
88. A method of flavoring a frying medium with a non-animal origin additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in said frying medium.
89. The method as defined by claim 88 wherein said acids are selected from the group consisting of: capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids.
90. The method as defined by claim 88 wherein said acids are selected from the group consisting of: nonanoic, undecanoic, tridecanoic, pen adeconoic and heptadecanoic acids.
91. The method as defined by claim 88 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 0-10% lauric 0-20% myristic 10-100% palmitic 20-100% stearic 30-100%
SUBSTITUTE SHEET
92. The method as defined by claim 91 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
93. The method as defined by claim 92 wherein said acids are present in the following approximate amounts by weight of the total composition: capric 5% lauric 15% myristic 20' palmitic 30 \'9- stearic 30%
94. The method as defined by claim 88 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic .01-10% capric .01-10% lauric .01-20% myristic 20-100% palmitic 25-100% stearic 25-100%
95. The method as defined by claim 88 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 5-10%
SUBSTITUTE SHEET
Figure imgf000036_0001
96. The method as defined by claim 88 wherein said acids are present in the following approximate amounts by weight of the total composition: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
97. The method as defined by claim 88 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
98. The method as defined by claim 97 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 2-8% caproic 2-8%
SUBSTITUTE SHEET caprylic 2-5% capric 2-5% lauric 5-15% myristic 20-50% palmitic 20-50% stearic 25-50%
99. The method as defined by claim 98 wherein said acids are present in the following approximate amounts by weight of the total composition: butyric 5% caproic 5% caprylic 5% caprylic 5% lauric 15% myristic 20% palmitic 20% stearic 25%
100. The method as defined by claim 88 further comprising a thioacid.
101. The method as defined by claim 88 further comprising a coloring agent.
102. The method as defined by claim 88 further comprising a lactone.
103. The method as defined by claim 88 package in a pre-formed unit.
104. The method as defined by claim 88 wherein said frying medium comprises an oil selected from the group consisting of soya oil, corn oil, peanut oil, cottonseed oil, rapeseed oil, safflower oil, sesame oil, palm oil, coconut oil and mixtures thereof.
SUBSTITUTE SHEET
105. The method as defined by claim 88 wherein said additive composition further comprises an anti-oxidant.
106. The method as defined by claim 105 wherein said anti-oxidant is selected from the group consisting of butylated hydroxy anisole, tertiary butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof.
107. The method as defined by claim 106 wherein said anti-oxidant is selected from the group consisting of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof.
108. The method as defined by claim 107 wherein said anti-oxidant is butylated hydroxy anisole.
109. The method as defined by claim 105 wherein said composition further comprises up to about 5% ascorbyl palmitate by weight.
110. The method as defined by claim 105 wherein composition comprises less than about 30% by weight of said anti-oxidant.
111. The method as defined by claim 105 wherein said acids constitute up to about 99% by weight of said composition.
112. The method as defined by claim 111 wherein said fatty acids constitute up to about 90% by weight of said composition.
113. The method as defined by claim 112 wherein said fatty acids constitute up to about 85% by weight of said combination.
114. The method as defined by claim 88 comprising adding said composition in a pre-formed unit.
SUBSTITUTE SHEET
115. A method of stabilizing a frying medium with a non-animal origin additive composition comprising incorporating a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to the medium to impart an animal derived flavor to foodstuffs prepared in the frying medium.
SUBSTITUTE SHEET
PCT/US1989/002889 1988-07-01 1989-06-29 A compound and method for enhancing and extending cooking oil WO1990000016A1 (en)

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US5104678A (en) * 1990-05-23 1992-04-14 The Procter & Gamble Company Low saturate frying oil with meat flavor
WO1993017566A1 (en) * 1992-03-09 1993-09-16 The Lubrizol Corporation Vegetable oil compositions
EP0567662A1 (en) * 1992-04-25 1993-11-03 Societe Des Produits Nestle S.A. Process for aromatizing of milk chocolate
US20150237887A1 (en) * 2012-09-13 2015-08-27 Specialities Pet Food Use of fat compositions for sustaining an enhanced palatability of pet food over time

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US941007A (en) * 1909-02-17 1909-11-23 Charles Ivo Carrico Liquid-volume recorder.
US3997682A (en) * 1971-08-25 1976-12-14 Anderson, Clayton & Co. Oleaginous food flavored with certain alpha carboxy acids and/or esters thereof
US4169901A (en) * 1978-03-01 1979-10-02 The Procter & Gamble Company Meaty-flavored deep-fat frying compositions

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US941007A (en) * 1909-02-17 1909-11-23 Charles Ivo Carrico Liquid-volume recorder.
US3997682A (en) * 1971-08-25 1976-12-14 Anderson, Clayton & Co. Oleaginous food flavored with certain alpha carboxy acids and/or esters thereof
US4169901A (en) * 1978-03-01 1979-10-02 The Procter & Gamble Company Meaty-flavored deep-fat frying compositions

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104678A (en) * 1990-05-23 1992-04-14 The Procter & Gamble Company Low saturate frying oil with meat flavor
WO1993017566A1 (en) * 1992-03-09 1993-09-16 The Lubrizol Corporation Vegetable oil compositions
EP0567662A1 (en) * 1992-04-25 1993-11-03 Societe Des Produits Nestle S.A. Process for aromatizing of milk chocolate
US5393538A (en) * 1992-04-25 1995-02-28 Nestec S.A. Preparation of crumb-flavored milk chocolate
US20150237887A1 (en) * 2012-09-13 2015-08-27 Specialities Pet Food Use of fat compositions for sustaining an enhanced palatability of pet food over time
US11510423B2 (en) 2012-09-13 2022-11-29 Specialites Pet Food Use of fat compositions for sustaining an enhanced palatability of pet food over time

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AU3964589A (en) 1990-01-23

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