The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Oct. 01, 1996
Filed:
May. 31, 1995
Applicant:
Inventors:
Joseph A Conte, Waterford, NJ (US);
Kenneth R Stauffer, East Brunswick, NJ (US);
Assignee:
Campbell Soup Company, Camden, NJ (US);
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23D / ;
U.S. Cl.
CPC ...
4263306 ; 426422 ; 426438 ;
Abstract
A method for reducing the free fatty acid content of frying facts and oils that comprises heating the flying fat or oil to a temperature of less than about 120.degree. C. and stirring into the heated fat or oil less than about 10% by weight of cyclodextrin and less than about 10% by weight of a powdered absorbent to form a slurry. Allowing the slurry mixture to react for less than about one and one half hours and then separating the cyclodextrin, absorbent material and free atty acid from the frying fat or oil, thereby reducing the free fatty acid content of the remaining frying fat or oil.