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Application filed by Oil Process SystemsfiledCriticalOil Process Systems
Priority to CR7524ApriorityCriticalpatent/CR7524A/en
Publication of CR7524ApublicationCriticalpatent/CR7524A/en
Se describe un procedimiento de freido que utiliza aceite cocinado a temperaturas elevadas que puede provocar diversos efectos de degradacion en el aceite que incluyen oxidacion, hidrolisis y/o polimerizacion, en ausencia de aditivos que protejan al aceite, el perfil nutricional y el desempeno paral cocinado del aceite degradado disminuye la calidad del alimento cocinado en el mismo, los metodos y composiciones que se describen proporcionan mejoras beneficas y rentables en el desempano para cocinado de aceite utilizado a temperaturas elevadas, por ejemplo en equipo de freido para alimentos.A frying process is described that uses cooked oil at elevated temperatures that can cause various degradation effects in the oil that include oxidation, hydrolysis and / or polymerization, in the absence of additives that protect the oil, the nutritional profile and the cooking performance. of the degraded oil decreases the quality of the food cooked therein, the methods and compositions described provide beneficial and cost-effective improvements in the landing for cooking of oil used at elevated temperatures, for example in food frying equipment.
CR7524A2004-10-132004-10-13
ANTIOXIDANT COMPOSITION FOR OIL FOR COOKING, METHOD OF PREPARATION AND USE
CR7524A
(en)
Fish food containing at least one water-soluble antioxidant selected from the group hydroxycinnamic acids or hydrobenzoic acids, contains up to 40 mg of pigment per kilogram of food of at least one pigment selected from the group comprising astaxanthin or canthaxanthin.