Fluid shortening composition having anti-gumming properties
Patent 4359482 Issued on November 16, 1982. Estimated Expiration Date: 
November 16, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
November 16, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 1037881 1070331 2050528 2521219 2607695 2815285 3415660 3443966 3595674 InventorAssigneeApplicationNo. 05/948136 filed on 10/03/1978US Classes:426/606, Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/439, Farinaceous cereal dough or batter product, e.g., doughnut, etc.426/523, Cooking, e.g., broiling, baking, etc.426/653, For use with batter, dough or baked goods426/662OrganophosphatideExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassA23D 9/00 (20060101)AbstractA fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.Field of SearchFat or oil is basic ingredient other than butter in emulsion formFluid, formulated added hard stock containing type, e.g., fluid shortening, etc. Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. Particulate or antistick compositions, e.g., pan grease, etc. With defined preservative, e.g., crystallization inhibitor, etc. | |
