Terpene ester compounds as autoxidation inhibitors for frying oils
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2010-05-25
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White, Pamela
University Professor Emeritus
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Iowa State University Research Foundation, Inc.
The Iowa State University Research Foundation (ISURF) seeks to protect the intellectual property (including new discoveries, technologies, or creative works) of the university's students & faculty which is continuously created through research and other undertakings. It seeks to manage, protect, and own all intellectual property on behalf of the university. The Iowa State University Research Foundation was created in 1938.
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Iowa State University Research Foundation, Inc.
Abstract
The present invention relates to a method of preventing or reducing oxidation of a frying oil during frying. The method involves adding a terpene ester compound, including a terpenol esterified to a fatty acid, to a frying oil under conditions effective to prevent or reduce oxidation of the frying oil during frying. Also disclosed are frying oil compositions containing a frying oil and a terpene ester compound including a terpenol esterified to a fatty acid, as well as food products fried with such frying oil compositions.