Generation and stabilization of preferred beef tallow flavors in frying oils
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United States of America Patent
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Feb 5, 2002
Grant Date -
N/A
app pub date -
Oct 30, 1998
filing date -
Oct 30, 1997
priority date (Note) -
Expired
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Abstract
A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction and an effective amount of beef tallow volatiles such that upon heating is produced a flavor profile which is highly preferred in fried foods.
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