Anti-spattering agent and spreads comprising the same
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United States of America Patent
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Mar 14, 1995
Grant Date -
N/A
app pub date -
Sep 2, 1992
filing date -
Sep 6, 1991
priority date (Note) -
Expired
status (Latency Note)
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Abstract
It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates, and emulsifiers such as egg yolk and lecithin. Oxidised bean oil is known to be effective against primary spattering but ineffective against secondary spattering. An improved anti-spattering agent effective against both primary and secondary spattering, comprises a mixture of a thermally oxidised vegetable oil such as 'blown bean oil' and a source of phosphatidyl choline, preferably 'Cetinol'.
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