Stabilization of fat and oil
专利汇可以提供Stabilization of fat and oil专利检索，专利查询，专利分析的服务。并且PURPOSE: To markedly stabilize fat and oil, by heating the fat and oil together with starch and/or protein to at least a specific temperature.
CONSTITUTION: To 1pt.wt. of animal or vegetable fat and oil such as soybean oil, rice oil, corn oil, cotton seeed oil, palm oil, olive oil, lard, beef tallow, fish oil or whale oil, are added 0.002W9pts.wt. of starch obtained from wheat, corn or sweet potato and/or vegetable protein obtained from soybean or wheat and animal protein obtained from cattle or fish. Then, the mixture is heated for a few minutes to a few hours, at a temperature of at least 150°C, pref., 160 to about 300°C, to effect stabilization of the fat and oil. Fat and oil can be stabilized also by adding to the fat and oil a portion of the above heat-treated fat and oil, or a volatile matter collected during the above heat-treatment.
COPYRIGHT: (C)1980,JPO&Japio，下面是Stabilization of fat and oil专利的具体信息内容。
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