+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Method for producing a frying fat

Method for producing a frying fat

Netherlands Patent Application: (7 314 933)

Dry fat compositions for roasting, frying, preparation of gravy etc. consist of an edible fat containing finely dispersed dried whey and 0.05-0.50% of a hydrophobic metal oxide or metalloid oxide having a mean surface area of preferably 100-200 m2/g and a mean primary particle size of preferably 10-30 mu m.

(PDF emailed within 1 workday: $29.90)

Accession: 000136152

Download citation: RISBibTeXText

Related references

Method for producing almost dehydrated edible fats with improved frying properties. W. Germ. Pat, 1 280 028,, 1968

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value. Korean Journal for Food Science of Animal Resources 36(5): 612-616, 2016

Impact of frying practices and frying conditions on the quality and safety of frying oils used by street vendors and restaurants in Nairobi, Kenya. Journal of Food Composition and Analysis 62: 239-244, 2017

Deterioration of frying fat during restaurant frying and flavor of fish fried in new and discarded frying fat. Journal of the American Oil Chemists' Society 65(4): 521, 1988

Alterations of fats under conditions of deep-frying and their analytical detection: artefacts formation in frying fats during deep-frying. Fette Seifen Anstrichmittel: 75 (10) 582-586, 1973

Polyhydroxyalkanoate and method of producing same, and omega- alkanoic acid and method of producing same. Official Gazette of the United States Patent & Trademark Office Patents 1279(1), Feb 3, 2004

Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments. Grasas y Aceites Sevilla 58(3): 283-288, 2007

Effects of agitation and temperature in the deep-fat frying of potatoes. I: De -termination of frying end point. Food Technol 20(4): 193-197, 1966

A comparative study of the characteristics of French fries produced by deep fat frying and air frying. Journal of Food Science 80(2): E349-E358, 2015

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations. Journal of the American Oil Chemists' Society 62(12): 1666-1671, 1985

A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems. Applied Thermal Engineering 51(1-2): 926-936, 2013

Comparative study of frying in different cooking fats. 2. Chemical changes in potatoes and oils during frying. An. Bromatol, 17: 421-458, 1965

Volatile compounds in oils after deep frying or stir frying and subsequent storage. Journal of the American Oil Chemists' Society 69(9): 858-865, 1992

Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions. Journal of the American Oil Chemists' Society 53(11): 673-676, 1976

Changes of fat under frying conditions and its analytical registration of consumer value and analysis of frying fats. II. Fette Seifen Anstrichmittel: 76 (4) 151-158, 1974