| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cbd27b3f7484e73966f82cc3ea0df7c5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K15-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K15-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2003-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c270dfefcbcc134ddffd4a3f8116624
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_515cf16370b2bb78c5d7f41b5c7fa82d |
| publicationDate |
2006-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
NZ-535682-A |
| titleOfInvention |
Process of stabilizing hot cooking oil comprising periodically introducing into hot cooking oil an aqueous mixture comprising at least one antioxidant in combination with a water-soluble or water-dispersible emulsifier |
| abstract |
Frying processes utilising cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerisation. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment. |
| priorityDate |
2002-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |