Flavorful frying oil with long frylife

A frying oil composition is made from 80% to 99.9% deodorized edible oil (most preferably soybean oil) and 0.1% to 20% undeodorized highly flavored edible oil (most preferably peanut oil). The deodorized oil of the composition undergoes a high temperature deodorization process to impart excellent fr...

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Bibliographische Detailangaben
Hauptverfasser:	LARRY DEAN HALSTEAD, DEBORAH ANN KELLEY, JOEL RODGER BEALL
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A frying oil composition is made from 80% to 99.9% deodorized edible oil (most preferably soybean oil) and 0.1% to 20% undeodorized highly flavored edible oil (most preferably peanut oil). The deodorized oil of the composition undergoes a high temperature deodorization process to impart excellent frylife to the oil. The undeodorized highly flavored oil is blended with the deodorized oil. The resulting frying oil composition is highly flavored and has the same excellent frylife as the deodorized oil.