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Terpene ester compounds as autoxidation inhibitors for frying oils
Iowa State University Patents
  • Pamela J. White, Iowa State University
  • Earl G. Hammond, Iowa State University
  • Baran O. Ulusoy, Maltepe University
Document Type
Patent
Publication Date
5-25-2010
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.

Patent Number
US 7,722,909 B1
Assignee
Iowa State University Research Foundation
Application Number
11/126,014
Date Filed
5-10-2005
Language
en
File Format
application/pdf
Citation Information
Pamela J. White, Earl G. Hammond and Baran O. Ulusoy. "Terpene ester compounds as autoxidation inhibitors for frying oils" (2010)
Available at: http://works.bepress.com/pamela_white/37/