C - Chemistry – Metallurgy – 11 – C
Patent
C - Chemistry, Metallurgy
11
C
C11C 3/12 (2006.01) A23D 9/00 (2006.01) A23D 9/04 (2006.01) C11B 3/14 (2006.01)
Patent
CA 2082422
A hydrogenated frying fat with extended frylife is made by: (a) hydrogenating an edible liquid oil having a starting iodine value between 95 and 150 by reacting the liquid oil with hydrogen in the presence of 0.01 % to 0.4 % hydrogenation catalyst by weight of the oil, where the hydrogenation reaction is conducted at a temperature between 320 °F (160°C) and 500°F (260 °C) and a pressure between 0 psig and 100 psig until the iodine value of the oil after hydrogenation is between 50 and 90, and where during the hydrogenation reaction the temperature of the oil is between 440 ° F (227 ° C) and 500 ° F (260 ° C) for a time of at least minutes and until the desired endpoint is reached; then (b) cooling the oil, filtering the oil to remove the catalyst, storing the oil at a temperature of 110 °F (43°C) to 220 °F (104 °C), and deaerating the oil; and then (c) deodorizing the oil by heating it at a temperature between 530 ° F (277 °C) and 650° F (343 °°C), at a pressure between 0.5 mm Hg and 50 mm Hg, for a time between 5 seconds and 35 minutes, while stripping the oil with a stripping medium in tthe amount of 0.1 % to 20 % by weight of the oil.
Sim & Mcburney
The Procter & Gamble Company
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