WO2011119462A1 - Huile à friture stabilisée - Google Patents

Huile à friture stabilisée Download PDF

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Publication number
WO2011119462A1
WO2011119462A1 PCT/US2011/029140 US2011029140W WO2011119462A1 WO 2011119462 A1 WO2011119462 A1 WO 2011119462A1 US 2011029140 W US2011029140 W US 2011029140W WO 2011119462 A1 WO2011119462 A1 WO 2011119462A1
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WO
WIPO (PCT)
Prior art keywords
oil
frying
stabilized
ppm
monovalent
Prior art date
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PCT/US2011/029140
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English (en)
Inventor
Lisa Clement
Steven Lee Hansen
Daniel W. Lemke
Jr. John Thomas Mcdonald
Ryan Willams
Original Assignee
Cargill, Incorporated
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.)
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Publication of WO2011119462A1 publication Critical patent/WO2011119462A1/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
    • C11B5/0007—Organic substances
    • 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
    • C11B5/0028—Carboxylic acids; Their derivates

Definitions

  • the present disclosure relates generally to stabilizing a frying oil.
  • One aspect of the invention features a stabilized frying oil containing a vegetable oil and one or more monovalent carbonate salts.
  • Another aspect of the invention features a process for producing a stabilized frying oil. The process includes providing a vegetable oil and adding one or more monovalent carbonate salts to the vegetable oil to yield a stabilized frying oil.
  • Yet another aspect of the invention features a process for utilizing a stabilized frying oil to fry a food product.
  • the process includes providing a stabilized frying oil, heating the stabilized frying oil to a temperature of at least 160°C and utilizing the heated stabilized frying oil to fry a food product.
  • the stabilized frying oil can be heated to a temperature of at least 180°C.
  • the stabilized frying oil contains a vegetable oil and one or more monovalent carbonate salts.
  • the vegetable oil is a refined vegetable oil.
  • the vegetable oil can be soybean oil, palm oil, canola oil, corn oil, olive oil, peanut oil, sunflower oil, sesame oil, safflower oil, or mixtures thereof.
  • the one or more monovalent carbonate salts can make up from 50 ppm to 2000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts include potassium carbonate, potassium bicarbonate, sodium carbonate, sodium bicarbonate, or mixtures thereof.
  • the one or more monovalent carbonate salts is potassium carbonate.
  • vegetable oil means an oil suitable for human consumption which is derived from plants. Oils are compositions made up of triacylglycerides. Vegetable oils for use in the present invention are those oils which can be used in frying applications. In some embodiments, these vegetable oils can have a smoke point of at least 160°C. In other embodiments, these vegetable oils can have a smoke point of at least 175°C. In yet other embodiments, these vegetable oils can have a smoke point of at least 190°C. A smoke point is a temperature at which an oil begins to break down to glycerol and free fatty acids, and begins to lose flavor and nutritional value.
  • vegetable oils which can be used in the present invention include, but are not limited to, canola oil, corn oil, mustard oil, olive oil, palm oil, palm kernel oil, peanut oil, safflower oil, sesame oil, soybean oil, almond oil, cottonseed oil, grape seed oil, sunflower oil, and mixtures thereof.
  • Vegetable oils useful in the present invention can also be hydrogenated oils, chemically or enzymatically interesterified oils, fractionated oils, and blended oils.
  • the process of hydrogenation of oils refers to the partial or complete saturation of the free fatty acid components of triacylglycerides.
  • Interesterifi cation refers to a process where fatty acids have been moved from one triacylglyceride molecule to another.
  • Fractionation refers to a process where one fraction of an oil is separated from another fraction. Typically, using temperature modification, an oil can be separated into lower melting point fractions and higher melting point fractions.
  • Blending refers to a process where one or more different oils or oil fractions are mixed together.
  • the term "refined vegetable oil” refers to a vegetable oil which has undergone a refining process. Refining is a process in which unwanted constituents are removed from an oil. Vegetable oils can be refined to varying degrees. It is the desired quality of the refined vegetable oil which determines the degree of refining. Additionally, depending upon the properties of the oil desired, different processing steps can be included.
  • the process of refining oils is well known in the art, and an exemplary description of the refining process is provided in Perkins, E.G., Erickson, M.D., Deep Frying: Chemistry, Nutrition, and Practical Applications, pgs. 12-24, AOCS Press, 1996.
  • the vegetable oil is refined such that it can particularly useful in frying applications, especially in deep frying applications.
  • the term "monovalent carbonate salt”, as used herein, means an ionic salt compound in which the cation component includes a metal ion having one valence electron and the anion component consists of the carbonate group (C0 3 2 ⁇ ).
  • Metals having one valence electron can be selected from the group of metals labeled "alkali metals".
  • the monovalent carbonate salts which can be used in the present invention include, but are not limited to, potassium carbonate ( 2 C0 3 ), potassium bicarbonate (KHC0 3 ), sodium carbonate (Na 2 C0 3 ), sodium bicarbonate (NaHC0 3 ), and mixtures thereof.
  • One embodiment of the present invention sets forth a stabilized frying oil which includes a vegetable oil and one or more monovalent carbonate salts.
  • the vegetable oil is a refined vegetable oil.
  • the vegetable oil can be a refined vegetable oil with a smoke point of 200°C and a free fatty acid content of less than 500 ppm. In yet other embodiments, the vegetable oil can be a refined vegetable oil with a smoke point of 210°C and a free fatty acid content of less than 500 ppm. In yet other embodiments, the vegetable oil can be a refined vegetable oil with a smoke point of at least 215°C and a free fatty acid content of less than 500 ppm. A refined vegetable oil having these characteristics is especially useful for deep frying food products.
  • the one or more monovalent carbonate salts can be added to the vegetable oil in any concentration useful for producing a stabilized frying oil.
  • the one or more monovalent carbonate salts can comprise from 50 ppm to 10,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can comprise from 100 ppm to 5,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can comprise from 250 ppm to 4,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can comprise from 500 ppm to 3,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can comprise from 750 ppm to 2,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can comprise from 1 ,000 ppm to 2,000 ppm of the stabilized frying oil.
  • any combinations of one or more monovalent carbonate salts can be included with a vegetable oil to yield a stabilized frying oil.
  • the one or more monovalent carbonate salts utilized in the present invention can comprise potassium carbonate, potassium bicarbonate, sodium carbonate, or sodium bicarbonate included individually with the vegetable oil.
  • the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of potassium carbonate and potassium bicarbonate.
  • the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of potassium carbonate and sodium carbonate.
  • the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of potassium carbonate and sodium bicarbonate.
  • the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of potassium bicarbonate and sodium carbonate. In yet other embodiments, the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of potassium bicarbonate and sodium bicarbonate. In yet other embodiments, the one or more monovalent carbonate salts included with the vegetable oil can comprise a mixture of sodium carbonate and sodium bicarbonate. [0015] In some embodiments, the one or more monovalent carbonate salts can be potassium carbonate and can comprise from 50 ppm to 10,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can be potassium carbonate and can comprise from 250 ppm to 4,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can be potassium carbonate and can comprise from 1 ,000 ppm to 2,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can be sodium bicarbonate and can comprise from 100 ppm to 5,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can be sodium bicarbonate and can comprise from 500 ppm to 3,000 ppm of the stabilized frying oil.
  • the one or more monovalent carbonate salts can be sodium bicarbonate and can comprise from 750 ppm to 2,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can be a mixture of potassium carbonate and sodium bicarbonate and can comprise from 100 ppm to 5,000 ppm of the stabilized frying oil. In yet other embodiments, the one or more monovalent carbonate salts can be a mixture of potassium carbonate and sodium bicarbonate and can comprise from 750 ppm to 2,000 ppm of the stabilized frying oil.
  • the stabilized frying oil can be comprised of any combination of the above listed one or more monovalent carbonate salts in any of the above listed concentrations.
  • Another aspect of the present invention sets forth a process for producing a stabilized frying oil.
  • the process includes providing a vegetable oil and adding one or more monovalent carbonate salts to the vegetable oil to yield a stabilized frying oil.
  • the vegetable oil is a refined vegetable oil.
  • concentrations and types of one or more monovalent carbonate salts which can be added to a vegetable oil to yield a stabilized frying oil are those described above for the stabilized frying oil.
  • a p-anisidine value is a measurement of aldehyde content in an oil, principally 2-alkenals and 2,4 dienals. Aldehydes are secondary oxidation products produced during the oxidation of oils. Aldehydes are also partially responsible for the off flavor and odor of foods containing oils which have been oxidized to too great a degree. A p-anisidine value is, therefore, a measure of the oxidative state of an oil. A lower p-anisidine value in an oil indicates a lower level of oxidation in that oil.
  • Polymeric triacylglycerides are the predominant group of non-volatile alteration compounds found in oils which have been used in frying applications. These polymers alter the nutritional properties of frying oils and therefore of the fried foods into which they are absorbed. Large amounts of these polymers in the frying oil may be deleterious when consumed.
  • Providing an oil which is slower to oxidize or accumulate polymers in a frying environment would be beneficial because such an oil would not need to be replaced as frequently.
  • the present invention presents such a frying oil.
  • the addition of one or more monovalent carbonate salts surprisingly results in an oil which, in a frying environment, exhibits slower oxidation and slower accumulation of polymers. This slower accumulation of polymers and slower rate of oxidation results in an oil which is beneficially stabilized against deterioration and therefore needs to be replaced less frequently.
  • the present invention can additionally allow the use of certain oils in frying applications which would not have been feasible prior to the present invention.
  • Certain oils may not have been utilized in frying applications in the past because they became spent too quickly to feasibly act as commercially useful frying oils.
  • the addition of one or more monovalent carbonate salts to these oils can result in their slower accumulation of polymers and slower oxidation. This improved stabilization can allow these oils to prove commercially useful in frying applications.
  • Another aspect of the present invention features a process for utilizing a stabilized frying oil to fry a food product.
  • the process includes providing a stabilized frying oil, heating the stabilized frying oil, and utilizing the heated stabilized frying oil to fry a food product.
  • the stabilized frying oil includes a vegetable oil and one or more monovalent carbonate salts.
  • concentrations and types of one or more monovalent carbonate salts which can be included with a vegetable oil to yield a stabilized frying oil are those described above for the stabilized frying oil of the present invention.
  • the stabilized frying oil can be heated to any temperature useful to fry food products in the stabilized frying oil.
  • the stabilized frying oil is heated to a temperature of at least 160°C.
  • the stabilized frying oil is heated to a temperature of at least 170°C.
  • the stabilized frying oil is heated to a temperature of at least 180°C.
  • the stabilized frying oil is heated to a temperature of at least 190°C.
  • the stabilized frying oil is heated to a temperature of at least 200°C.
  • the stabilized frying oil is heated to a temperature of at least 210°C.
  • Any type of frying technique can be used to fry the food product in a stabilized frying oil.
  • Frying can include, but is not limited to, cooking techniques such as sauteing, stir- frying, pan frying, and deep frying.
  • Sauteing refers to a cooking method in which a small quantity of oil is placed into a pan and the food is cooked on this oil. In sauteing, the oil does not come up the side of the food being cooked. Rather, the food is cooked on a thin layer of oil.
  • Stir-frying refers to a cooking technique where oil is placed in a pan and the food product is cooked relatively quickly over high heat. The temperatures used in stir-frying are typically greater than that of sauteing.
  • pan frying refers to a cooking method in which food is partially immersed in hot oil and cooked. In pan frying, the food product can be 1/3 to 1/2 submerged in the hot oil and cooked. Deep frying refers to a cooking technique where food is cooked by fully immersing the food in hot oil. In some embodiments, the frying technique used in the present invention is pan frying or deep frying. In other embodiments, the frying technique used in the present invention is deep frying.
  • HPSEC High Performance Size Exclusion Chromatography
  • ELSD Evaporative Light Scattering Detector
  • Liquid chromatography separations were made using one 500 A PLgel (300 mm x 7.5 mm, 5 ⁇ particle size) and two 50A PLgel (300 mm x 7.5 mm, 5 ⁇ particle size) HPSEC columns at 20°C.
  • Injection volume was 5 ⁇ L ⁇ .
  • Samples (20 mg) were diluted in 10 mL THF.
  • the /?-anisidine method determines the aldehydes present in the oil, primarily 2- alkenals and 2,4-dienals, and is an indicator of the oxidative state of the oil.
  • the p-anisidine value (“p-AV") is defined by convention as 100 times the optical density measured at 350 nm in a 1-cm cuvette of a solution containing 1.0 g of oil in 100 mL of a mixture of solvent and reagent. This method utilized a diode array spectrophotometer in a fixed wavelength mode. A vegetable oil reference material with historical data was also analyzed for quality control. The p-AV was obtained as described below. The method described below is a modification of AOCS Official Method Cd 18-90.
  • -Anisidine reagent was prepared by measuring 0.125 g -anisidine into a 50 mL volumetric flask and diluting to volume with glacial acetic acid. The reagent was kept away from sunlight and made fresh daily.
  • Sample solutions were prepared by adding 0.025 - 4.0 g of a sample into a tared 25 mL volumetric flask and recording the mass to the nearest 0.0001 g (this value is 'm' in the calculation shown below).
  • the amount of sample added to a tared 25 mL volumetric flask was 2 g for starting RBD SBO samples and 0.025 to 0.05 g for the daily fryer treated samples.
  • Approximately 15 mL iso-octane was added to each flask to dissolve the sample, and each sample was then diluted to volume, stoppered, and mixed well.
  • a 1 cm quartz cuvette was used for all absorbance determinations.
  • the cuvette was rinsed thoroughly with iso-octane, dried, and visually inspected for residue or smudges before each solution was added for measurement. If oil residue or smudges were observed, the cleaning process was repeated.
  • Acetone was also used to rinse the outside of the cuvette between measurements. Absorbance measurements were made at 350 nm on a single path Agilent 8453 spectrophotometer. The background was measured against iso-octane.
  • Ai absorbance of the sample solution before /?-anisidine addition
  • a 2 absorbance of the sample solution after reaction with the >-anisidine reagent
  • Example 1 Evaluation of Soybean Oil with and without Potassium Carbonate (at concentrations 250 ppm, 500 ppm, and 1 ,000 ppm)
  • fryers #1 , #2, #3, and #4 were set up on individual 20 amp electrical circuits within an isolated fume hood. These particular fryers have a vendor recommended cooking oil capacity of four 8-ounce cups (960 mL or 883 g) so marked within each fryer by an inscribed line. This amount of sample was added to each fryer. Specifically, the control sample, RBD SBO without any K 2 C0 3 , was added to fryer #1.
  • Each fryer was run for eight hours per day for five consecutive days.
  • Presto® FryDaddy® electric deep fryers do not have temperature control options, but are expected to reach at least the frying oil temperature of 190°C as per vendor specifications.
  • the temperature of the oil in each fryer was measured using a Fluke® Model 51 Series II Digital Thermometer coupled to a SureGripTM Immersion Temperature Probe. These temperatures were taken 3 times daily: one hour, four hours, and eight hours after the Presto® FryDaddy® electric deep fryers were powered on. After eight hours, the power to each fryer was terminated and a 20 mL sample was retrieved from each fryer. Each sample was stored in a uniquely labeled amber glass bottle with a Teflon® lined screw top lid.
  • Nitrogen was used to purge and sparge both the sample and headspace before sealing the bottle for storage. All samples were then immediately placed in a freezer until analytical testing commenced. The four fryers were allowed to cool down overnight, without a lid or inserted ladle. The following morning, power was restored to each fryer, with a repeat of the above protocol.
  • Samples were taken from each fryer at the end of each day for analytical testing. These samples were tested for total polymer concentration (%), and for p-anisidine value. Prior to testing, the samples were allowed to warm to room temperature, and were mixed thoroughly to ensure that they were homogenous.
  • Tables 5 through 8 show the polymer concentration for each sample prior to placing the oils in the fryers and for samples taken from each fryer at the end of each day's eight hour heating period.
  • Tables 9 through 12 show the p-anisidine for each sample prior to placing the oils in the fryers and for samples taken from each fryer at the end of each day's eight hour heating period.
  • Table 12 p-anisidine value for starting RBD SBO with 1,000 ppm K 2 C0 3 and daily samples taken from fryer 4
  • K 2 C0 3 not only functioned as a good anti-polymerization compound, but also a capable antioxidant in a frying environment.
  • Example 2 Evaluation of Soybean Oil with and without Potassium Carbonate (at concentrations 1 ,000 ppm, 5,000 ppm, and 10,000 ppm)
  • RBD SBO bleached, deodorized soybean oil
  • EMD Chemicals product number PX1390-1
  • Three experimental samples were prepared: RBD SBO spiked with 1 ,000 ppm 2 C0 3 , RBD SBO spiked with 5,000 ppm K 2 C0 3 , and RBD SBO spiked with 10,000 ppm K 2 C0 3 .
  • RBD SBO without any K 2 C0 3 was used as the control sample.
  • fryers #1 , #2, #3, and #4 were set up on individual 20 amp electrical circuits within an isolated fume hood. These particular fryers have a vendor recommended cooking oil capacity of four 8-ounce cups (960 mL or 883 g) so marked within each fryer by an inscribed line. This amount of sample was added to each fryer. Specifically, the control sample, RBD SBO without any K 2 C0 3 , was added to fryer #1.
  • Each fryer was run for eight hours per day for five consecutive days. Presto® FryDaddy® electric deep fryers do not have temperature control options, but are expected to reach at least the frying oil temperature of 190°C as per vendor specifications. The fryers were powered on and temperatures were taken and recorded as described in Example 1. After eight hours, the power to each fryer was terminated and a 20 mL sample was retrieved from each fryer. Samples were taken, labeled, and stored as described in Example 1. The four fryers were allowed to cool down overnight, without a lid or inserted ladle. The following morning, power was restored to each fryer, with a repeat of the above protocol.
  • the temperature of oil in each fryer remained relatively steady upon heating.
  • the temperature of the oil in fryer's 2, 3, and 4 was slightly below the temperature of the control sample in fryer 1.
  • Daily temperature measurements taken from fryer 1 ranged from 201°C-204°C.
  • Daily temperature measurements taken from fryer 2 ranged from 196°C-201 °C.
  • Daily temperature measurements taken from fryer 3 ranged from 190°C-197°C.
  • Daily temperature measurements taken from fryer 4 ranged from 190°C- 199°C.
  • Tables 17 through 20 show the polymer concentration for each sample prior to placing the oils in the fryers and for samples taken from each fryer at the end of each day's eight hour heating period.
  • Tables 21 through 24 show the p-anisidine for each sample prior to placing the oils in the fryers and for samples taken from each fryer at the end of each day's eight hour heating period.
  • Table 21 p-anisidine value for starting RBD SBO and daily samples taken from fryer 1
  • Table 24 p-anisidine value for starting RBD SBO with 10,000 ppm K 2 C0 3 and daily samples taken from fryer 4
  • Refined, bleached, deodorized soybean oil (RBD SBO) was spiked with three different compounds at various concentrations and heated continuously for 48 hours at approximately 200°C using a Reacti-ThermTM III heating module. At the end of 48 hours of heating, the samples were analyzed for polymer content.
  • RBD SBO was obtained from Cargill, Inc.'s Charlotte, North Carolina facility.
  • Compounds utilized in this example were sodium bicarbonate (NaHC0 3 ) (obtained from Sigma, product number S6297), a-tocopherol (obtained from Sigma-Aldrich, product number T3634), and ⁇ -tocopherol (obtained from Sigma-Aldrich, product number T1782).
  • the RBD SBO and additives were weighed on a five-place analytical balance. Prior to oil introduction, the additives were weighed directly into the appropriate 30 mL glass vial to be placed into the Reacti-ThermTM III heating module. RBD SBO was added to the approximate volume (weight) of 15 g, or to the height of the vial to be placed into the heating module. The samples were manually mixed with a TeflonTM coated spatula prior to vial introduction, without tops, to the heating module.
  • Reacti-ThermTM III heating modules were obtained from Pierce (product number 18935). Each module contained three aluminum heating Reacti-blocks (obtained from Pierce, product number 18814), with each block having eight individual positions. Each position was subjected to temperatures of approximately 200°C.
  • Samples were placed in 30 mL clear glass sample vials (obtained from VWR, product number 66009-555), and the sample vials were placed in the heating modules without lids. The samples were heated continuously in the modules for 48 hours. Temperature measurements were taken six times periodically throughout the 48 hour heating period. All temperature measurements were between 200°C and 209°C.
  • Table 25 Total polymer content (%) of RBD SBO with various additives
  • Table 26 Total polymer content (%) of RBD SBO with carbonate and bicarbonate salts, and combinations thereof

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Emergency Medicine (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention porte sur une huile à friture stabilisée et sur un procédé de stabilisation d'une huile à friture. Après le chauffage à des températures élevées et pendant de longues périodes pendant l'utilisation, une huile à friture peut devenir usée du fait d'une oxydation excessive et d'une polymérisation dans l'huile. L'utilisation d'une huile à friture qui est devenue usée pour faire frire des aliments peut conduire à des aliments frits ayant mauvais goût ou un goût rance. L'ajout d'un ou de plusieurs sels de type carbonate monovalent à une huile végétale permet d'obtenir une huile à friture stabilisée. Une huile à friture stabilisée peut être utilisée pour faire frire des aliments pendant de plus longues périodes de temps avant d'avoir à être remplacée qu'une huile à friture non stabilisée correspondante. L'invention porte également sur un procédé pour la friture d'aliments utilisant une huile à friture stabilisée.
PCT/US2011/029140 2010-03-22 2011-03-21 Huile à friture stabilisée WO2011119462A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014183202A1 (fr) 2013-05-17 2014-11-20 Nutrasource Diagnostics Inc. Procédé de détection de rejet d'hydrocarbures
WO2020214329A1 (fr) * 2019-04-19 2020-10-22 Cargill, Incorporated Maintien d'huile de friture

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3231390A (en) * 1963-01-18 1966-01-25 Wise Potato Chip Company Method of repurifying cooking oils used in deep-fat frying operations
US5597600A (en) * 1995-06-05 1997-01-28 The Dallas Group Of America, Inc. Treatment of cooking oils and fats with magnesium silicate and alkali materials

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3231390A (en) * 1963-01-18 1966-01-25 Wise Potato Chip Company Method of repurifying cooking oils used in deep-fat frying operations
US5597600A (en) * 1995-06-05 1997-01-28 The Dallas Group Of America, Inc. Treatment of cooking oils and fats with magnesium silicate and alkali materials

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014183202A1 (fr) 2013-05-17 2014-11-20 Nutrasource Diagnostics Inc. Procédé de détection de rejet d'hydrocarbures
EP2997361A4 (fr) * 2013-05-17 2016-12-28 Nutrasource Diagnostics Inc Procédé de détection de rejet d'hydrocarbures
WO2020214329A1 (fr) * 2019-04-19 2020-10-22 Cargill, Incorporated Maintien d'huile de friture

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