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Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23D-009/00
출원번호 US-0755591 (1996-11-25)
발명자 / 주소
  • Sundram Kalyana,MYX
  • Perlman Daniel
  • Hayes Kenneth C.
출원인 / 주소
  • Brandeis University
대리인 / 주소
    Lyon & Lyon LLP
인용정보 피인용 횟수 : 30  인용 특허 : 13

초록 ▼

An oxidation-resistant food shortening which includes a blended vegetable fat composition having between 50% and 95% by weight palm fat and between 5% and 50% corn oil. Also, described is a method of increasing the polyunsaturated fatty acid content of a palm fat-containing shortening while minimizi

대표청구항 ▼

[ We claim:] [1.] An oxidation-resistant food shortening comprising a blended vegetable fat composition, wherein said composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is e

이 특허에 인용된 특허 (13)

  1. Tokairin Shigeru (Tokyo JPX) Nishimaki Tetsuo (Nagano JPX), Glycerides of eicosapentaenoic acid, processes for preparing the same and oil and fat products containing the same.
    상세보기
  2. Sundram Kalyana (Selangor MYX) Perlman Daniel (Arlington MA) Hayes Kenneth C. (Wellesley MA), Increasing the HDL level and the HDL/LDL ratio in human serum with fat blends.
    상세보기
  3. Tomita Takashi (Hiroshima JPX) Ohsugi Masakatsu (Hiroshima-ken JPX) Matsuda Yushi (Hiroshima JPX) Kaneko Mitsuharu (Hiroshima JPX) Sasaki Keita (Hiroshima JPX) Toh Kazuhisa (Kure JPX) Nishihara Masay, Method for preparing a liquid crystal resin composite material and molding a product from the same.
    상세보기
  4. Crosby Thomas G. (Bourbonnais IL), Microbially-stable shortening containing butter.
    상세보기
  5. Perlman Daniel (Arlington MA) Hayes Kenneth C. (Wellesley MA), Modified fat blends.
    상세보기
  6. Perlman Daniel (Arlington MA) Hayes Kenneth C. (Wellesley MA), Modified fat blends.
    상세보기
  7. DeMichele Stephen J. (Dublin OH) Gregory Timothy J. (Gahanna OH), Nutritional product for pulmonary patients.
    상세보기
  8. Crosby Thomas G. (Bourbonnais IL), Pourable shortening containing butter and method for preparing.
    상세보기
  9. Crosby Thomas G. (Bourbonnais IL), Pourable shortening containing lauric fat and method for preparing same.
    상세보기
  10. Pate Daniel R. (Strongsville OH), Process for continuous fluidization of shortening.
    상세보기
  11. Klemann Lawrence P. (Somerville NJ) Roden Allan D. (Noblesville IN) Pelloso Turiddu A. (Carmel IN) Boldt Gilbert L. (Indianapolis IN), Production of fat mixtures enriched with triglycerides bearing short, medium and long residues.
    상세보기
  12. Bodor Janos (Rijswijk MD NLX) Desai Girish N. (Ellicott City MD) Wajda Thomas (Vlaardingen NLX), Pumpable oleaginous compositions.
    상세보기
  13. Bracco Umberto (Vevey CHX) Coiffier Eric (La Tour-de-Peilz CHX), Triglyceride mixtures and foods based thereon.
    상세보기

이 특허를 인용한 특허 (30)

  1. Favre, Thomas Louis Francois; Slager, Hendrikus; 'T Zand, Imro; Cain, Frederick William; Hildering, Yvonne, Confectionery compositions.
    상세보기
  2. Krauch, Jose; Hangarter, Peter; Van Der Pol, Johan Jacob; Resemann, Jorg, Cooking aid.
    상세보기
  3. Krauch, Jose; Hangarter, Peter; Van Der Pol, Johan Jacob; Resemann, Jorg, Cooking aid.
    상세보기
  4. Kopas, Patricia McKane; Kopas, George, Cosmeceutical formulation containing palm oils.
    상세보기
  5. Kopas, Patricia McKane; Kopas, George, Cosmeceutical formulation containing palm oils.
    상세보기
  6. Seibold, Jon Duke; Erickson, Braden J.; Oppenheimer, Alan A., Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products.
    상세보기
  7. Erickson, Braden J.; Oppenheimer, Alan A.; Seibold, Jon Duke; Wang, Wenyi, Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods.
    상세보기
  8. Cain, Frederick William; Kazier, Harold; McNeill, Gerald Patrick, Frying fats and oils.
    상세보기
  9. Cain, Frederick William; Kazier, Harold; McNeill, Gerald Patrick, Frying fats and oils.
    상세보기
  10. Staeger, Michael A.; Folstad, Jennifer E.; Enz, Jeffrey F.; Garrity, Karen Marie Mandl; Olson, Eric A.; Seibold, Jon Duke, Hydrated fat compositions and dough articles.
    상세보기
  11. Staeger, Michael A.; Folstad, Jennifer E.; Enz, Jeffrey F.; Garrity, Karen Marie Mandl; Olson, Eric A.; Seibold, Jon Duke, Hydrated fat compositions and dough articles.
    상세보기
  12. Sundram,Kalyana; Perlman,Daniel; Hayes,Kenneth C., Increasing the HDL level and the HDL/LDL ratio in human serium by balancing saturated and polyunsaturated dietary fatty acids.
    상세보기
  13. Sundram, Kalyana; Perlman, Daniel; Hayes, Kenneth C., Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids.
    상세보기
  14. Papathanasopoulos,Gus, Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications.
    상세보기
  15. Perlman,Daniel, Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter.
    상세보기
  16. Siew, Wai Lin; Haji Idris, Nor Aini Bt.; Cheah, Kien Yoo, Process for obtaining an oil composition and the oil composition obtained therefrom.
    상세보기
  17. Erickson, Braden J.; Seibold, Jon D.; Oppenheimer, Alan A., Shortening particle compositions and dough products made therefrom.
    상세보기
  18. Erickson, Braden J.; Seibold, Jon D.; Oppenheimer, Alan A., Shortening particle compositions and dough products made therefrom.
    상세보기
  19. Erickson, Braden J.; Seibold, Jon D.; Oppenheimer, Alan A., Shortening particle compositions and dough products made therefrom.
    상세보기
  20. Erickson, Braden J.; Seibold, Jon D.; Oppenheimer, Alan A., Shortening particle compositions and dough products made therefrom.
    상세보기
  21. Erickson, Braden J.; Seibold, Jon D.; Oppenheimer, Alan A., Shortening particle compositions and products made therefrom.
    상세보기
  22. Liu,Linsen; Geiger,Barry L., Sprayable cookware release composition with fractionated oil and method of preparing food item.
    상세보기
  23. Liu, Linsen, Sprayable cookware release composition with reduced heat induced browning.
    상세보기
  24. Liu,Linsen, Sprayable cookware release composition with reduced heat induced browning.
    상세보기
  25. Perlman, Daniel, Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content.
    상세보기
  26. Perlman, Daniel, Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content.
    상세보기
  27. Baldwin, Cheryl; Akashe, Ahmad; Dinwoodie, Robert; Koka, Rathna; West, Leslie G.; Kortum, Olaf, Use of siderophores and organic acids to retard lipid oxidation.
    상세보기
  28. Perlman, Daniel; Hayes, Kenneth C., Vegetable oil composition containing palm mid-fraction fat and method of reducing plasma cholesterol.
    상세보기
  29. Perlman, Daniel; Hayes, Kenneth C., Vegetable oil composition containing palm mid-fraction fat and method of reducing plasma cholesterol.
    상세보기
  30. Perlman, Daniel; Hayes, Kenneth C., Vegetable oil composition containing palm mid-fraction fat and method of reducing plasma cholesterol.
    상세보기

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