US4169901A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Meaty-flavored deep-fat frying compositions
Assignee: Procter and Gamble Co
•
Filing: 1978-03-01
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Granted: 1979-10-02
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Expires: 1998-03-01
Abstract
Abstract Flavored shortening compositions useful in the deep-fat frying of foodstuffs are described. The compositions comprise (1) an edible triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and wherein the smoke point exceeds 350° F. and wherein the Iodine Value is from about 30 to 150; (2) an artificial, meaty, base-fat soluble, volatile flavorant; and (3) a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil and babassu oil. The compositions are useful for imparting a meaty flavor to foodstuffs deep-fried therein for prolonged periods of time.
Inventors
- 👤 David S. Kravis
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 18:16
CPC Classifications
A; A23; A23D; A23D9/00; A23D9/007
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
179 words
A deep-fat frying composition suitable for imparting a meaty flavor to foodstuffs fried therein; comprising: A. from about 80% to 98.9% by weight of the composition of a base fat containing at least about 95% by weight of the base fat of an edible triglyceride having acyl groups in the range of from 16 to 22 carbon atoms, and wherein the base fat has a smoke point exceeding about 350° F., and wherein the Iodine Value of the base fat ranges from 30 to about 150; B. from about 0.02% to 10% by weight of the composition of volatile, artificial meat-like flavorant which is soluble in the base fat to an extent of at least 10% by weight of the flavorant based on the total weight of the composition at 70° F.; C. from about 1% to 10% by weight of the composition of a stabilizing agent to prolong the flavor delivery frylife which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil, cohune oil, muru muru oil, ucuhuba tallow, and babassu oil.
Claim 2
Dependent Claim
179 words
A deep-fat frying composition suitable for imparting a meaty flavor to foodstuffs fried therein; comprising: A. from about 80% to 98.9% by weight of the composition of a base fat containing at least about 95% by weight of the base fat of an edible triglyceride having acyl groups in the range of from 16 to 22 carbon atoms, and wherein the base fat has a smoke point exceeding about 350° F., and wherein the Iodine Value of the base fat ranges from 30 to about 150; B. from about 0.02% to 10% by weight of the composition of volatile, artificial meat-like flavorant which is soluble in the base fat to an extent of at least 10% by weight of the flavorant based on the total weight of the composition at 70° F.; C. from about 1% to 10% by weight of the composition of a stabilizing agent to prolong the flavor delivery frylife which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil, cohune oil, muru muru oil, ucuhuba tallow, and babassu oil.
Claim 3
Dependent Claim
23 words
The composition of claim 1 wherein the stabilizing agent is selected from the group consisting of coconut oil, palm-kernel oil, and babassu oil.
Claim 4
Dependent Claim
12 words
The composition of claim 2 wherein the stabilizing agent is coconut oil.
Claim 5
Dependent Claim
20 words
The composition of claim 2 wherein the stabilizing agent comprises from about 1.5% to 5% by weight of the composition.
Claim 6
Dependent Claim
19 words
The composition of claim 3 wherein the flavorant comprises from about 0.15% to 2% by weight of the composition.
Claim 7
Dependent Claim
36 words
The composition of claim 4 wherein the base fat is a fluid fat and has an Iodine Value of about 90 to 120 and contains from about 1% to 11% by weight of a triglyceride hardstock.
Claim 8
Dependent Claim
20 words
The composition of claim 6 wherein the triglyceride hardstock has an Iodine Value ranging from about 1 to about 12.
Claim 9
Dependent Claim
16 words
The composition of claim 6 wherein the triglyceride hardstock is a substantially completely hydrogenated soybean oil.
Claim 10
Dependent Claim
25 words
The composition of claim 7 wherein the edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms comprises soybean oil.
Claim 11
Dependent Claim
19 words
The composition of claim 9 wherein the flavorant comprises from about 0.2% to 2% by weight of the composition.
Claim 12
Dependent Claim
33 words
The composition of claim 8 further comprising from about 0.01% to 2% by weight of the composition of an antioxidant selected from the group consisting of butylated hydroxytoluene, butylated hydroxyanisole and citric acid.
Claim 13
Dependent Claim
25 words
The composition of claim 9 further comprising from about 0.5 ppm to 10 ppm of an antifoaming agent which is an edible, non-aqueous methyl silicone.
Claim 14
Independent Claim
170 words
A method for prolonging the flavor-delivery frylife of a deep-fat frying composition which comprises adding from about 1.0% to 10% by weight of the composition of a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm kernel oil, and babassu oil, to deep-fat frying compositions comprising A. from about 80% to about 98.9% by weight of the composition of a base fat containing at least 95% by weight of the base fat of an edible triglyceride having acyl groups in the range of 16 to 22 carbon atoms, and wherein the base fat has a smoke point exceeding 350° F. and wherein the iodine value of the base fat ranges from about 30 to about 150; B. from about 0.02% to 10% by weight of the composition of volatile, artificial meat flavorant which is soluble in the base fat to an extent of at least 10% by weight of the flavorant based on the total weight of the composition at 70° F.
Claim 15
Independent Claim
170 words
A method for prolonging the flavor-delivery frylife of a deep-fat frying composition which comprises adding from about 1.0% to 10% by weight of the composition of a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm kernel oil, and babassu oil, to deep-fat frying compositions comprising A. from about 80% to about 98.9% by weight of the composition of a base fat containing at least 95% by weight of the base fat of an edible triglyceride having acyl groups in the range of 16 to 22 carbon atoms, and wherein the base fat has a smoke point exceeding 350° F. and wherein the iodine value of the base fat ranges from about 30 to about 150; B. from about 0.02% to 10% by weight of the composition of volatile, artificial meat flavorant which is soluble in the base fat to an extent of at least 10% by weight of the flavorant based on the total weight of the composition at 70° F.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-10-01 | 1983-04-02 | 1983-10-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-10-01 | 1987-04-02 | 1987-10-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-10-01 | 1991-04-02 | 1991-10-02 | $7700.00 | Window Closed / Lapsed |