Terpene ester compounds as autoxidation inhibitors for frying oils
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United States of America Patent
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May 25, 2010
Grant Date -
N/A
app pub date -
May 10, 2005
filing date -
May 10, 2004
priority date (Note) -
Expired
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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.
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