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


Ontology type: sgo:Patent     


Patent Info

DATE

1999-02-23T00:00

AUTHORS

Kalyana Sundram , Daniel Perlman , Kenneth C. Hayes

ABSTRACT

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 minimizing the loss in oxidative stability of the shortening, wherein the palm fat is supplemented with between approximately 5% and 100% by weight corn oil. More... »

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