TREATED SOYBEAN OIL
Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by d...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; spa |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SEIBOLD Jon Duke DAVLIN Catherine FRAZIER Amelia Elizabeth STEVENS Harold Jack |
| description | Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
Se describen métodos para tratar aceites comestibles, tales como aceite de soja, para reducir el contenido de ácidos grasos furánicos, para producir aceites comestibles que sean más resistentes al desarrollo de sabores desagradables cuando se usan en aplicaciones alimentarias. Algunos métodos incluyen el tratamiento térmico de un aceite comestible en presencia de oxígeno, seguido de desodorización para producir un aceite tratado térmicamente. Algunos métodos incluyen tratar un aceite comestible bajo condiciones que promuevan la conversión de ácidos grasos furánicos en 3-metil-2,4-nonanodiona (3MND) y/o 3-hidroxi-3MND (3H-3MND) en presencia de carbón activado para producir un aceite tratado con carbón. También se describen aceites comestibles tratados y los alimentos que incluyen aceites comestibles tratados. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_MX2024002642A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>MX2024002642A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_MX2024002642A3</originalsourceid><addsrcrecordid>eNrjZBAOCXJ1DHF1UQj2j3RydfRT8Pf04WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8b4RRgZGJgYGRmYmRo7GRCkCAI6sHq4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>TREATED SOYBEAN OIL</title><source>esp@cenet</source><creator>SEIBOLD Jon Duke ; DAVLIN Catherine ; FRAZIER Amelia Elizabeth ; STEVENS Harold Jack</creator><creatorcontrib>SEIBOLD Jon Duke ; DAVLIN Catherine ; FRAZIER Amelia Elizabeth ; STEVENS Harold Jack</creatorcontrib><description>Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
Se describen métodos para tratar aceites comestibles, tales como aceite de soja, para reducir el contenido de ácidos grasos furánicos, para producir aceites comestibles que sean más resistentes al desarrollo de sabores desagradables cuando se usan en aplicaciones alimentarias. Algunos métodos incluyen el tratamiento térmico de un aceite comestible en presencia de oxígeno, seguido de desodorización para producir un aceite tratado térmicamente. Algunos métodos incluyen tratar un aceite comestible bajo condiciones que promuevan la conversión de ácidos grasos furánicos en 3-metil-2,4-nonanodiona (3MND) y/o 3-hidroxi-3MND (3H-3MND) en presencia de carbón activado para producir un aceite tratado con carbón. También se describen aceites comestibles tratados y los alimentos que incluyen aceites comestibles tratados.</description><language>eng ; spa</language><subject>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 ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; PERFUMES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240319&DB=EPODOC&CC=MX&NR=2024002642A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240319&DB=EPODOC&CC=MX&NR=2024002642A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SEIBOLD Jon Duke</creatorcontrib><creatorcontrib>DAVLIN Catherine</creatorcontrib><creatorcontrib>FRAZIER Amelia Elizabeth</creatorcontrib><creatorcontrib>STEVENS Harold Jack</creatorcontrib><title>TREATED SOYBEAN OIL</title><description>Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
Se describen métodos para tratar aceites comestibles, tales como aceite de soja, para reducir el contenido de ácidos grasos furánicos, para producir aceites comestibles que sean más resistentes al desarrollo de sabores desagradables cuando se usan en aplicaciones alimentarias. Algunos métodos incluyen el tratamiento térmico de un aceite comestible en presencia de oxígeno, seguido de desodorización para producir un aceite tratado térmicamente. Algunos métodos incluyen tratar un aceite comestible bajo condiciones que promuevan la conversión de ácidos grasos furánicos en 3-metil-2,4-nonanodiona (3MND) y/o 3-hidroxi-3MND (3H-3MND) en presencia de carbón activado para producir un aceite tratado con carbón. También se describen aceites comestibles tratados y los alimentos que incluyen aceites comestibles tratados.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBAOCXJ1DHF1UQj2j3RydfRT8Pf04WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8b4RRgZGJgYGRmYmRo7GRCkCAI6sHq4</recordid><startdate>20240319</startdate><enddate>20240319</enddate><creator>SEIBOLD Jon Duke</creator><creator>DAVLIN Catherine</creator><creator>FRAZIER Amelia Elizabeth</creator><creator>STEVENS Harold Jack</creator><scope>EVB</scope></search><sort><creationdate>20240319</creationdate><title>TREATED SOYBEAN OIL</title><author>SEIBOLD Jon Duke ; DAVLIN Catherine ; FRAZIER Amelia Elizabeth ; STEVENS Harold Jack</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX2024002642A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2024</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SEIBOLD Jon Duke</creatorcontrib><creatorcontrib>DAVLIN Catherine</creatorcontrib><creatorcontrib>FRAZIER Amelia Elizabeth</creatorcontrib><creatorcontrib>STEVENS Harold Jack</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SEIBOLD Jon Duke</au><au>DAVLIN Catherine</au><au>FRAZIER Amelia Elizabeth</au><au>STEVENS Harold Jack</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>TREATED SOYBEAN OIL</title><date>2024-03-19</date><risdate>2024</risdate><abstract>Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
Se describen métodos para tratar aceites comestibles, tales como aceite de soja, para reducir el contenido de ácidos grasos furánicos, para producir aceites comestibles que sean más resistentes al desarrollo de sabores desagradables cuando se usan en aplicaciones alimentarias. Algunos métodos incluyen el tratamiento térmico de un aceite comestible en presencia de oxígeno, seguido de desodorización para producir un aceite tratado térmicamente. Algunos métodos incluyen tratar un aceite comestible bajo condiciones que promuevan la conversión de ácidos grasos furánicos en 3-metil-2,4-nonanodiona (3MND) y/o 3-hidroxi-3MND (3H-3MND) en presencia de carbón activado para producir un aceite tratado con carbón. También se describen aceites comestibles tratados y los alimentos que incluyen aceites comestibles tratados.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; spa |
| recordid | cdi_epo_espacenet_MX2024002642A |
| source | esp@cenet |
| subjects | 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 FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | TREATED SOYBEAN OIL |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T15%3A21%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SEIBOLD%20Jon%20Duke&rft.date=2024-03-19&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EMX2024002642A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |