Patent Number: 6,310,227

Title: Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing

Abstract: The present invention relates to a process for preparing calorie cooking and frying oils, containing nondigestable polyol polyesters, and having improved color and improved stability against hydrolysis during frying. The process comprises, as a first step, treating a crude polyol polyester with an ion exchange ligand in an aqueous phase to convert diavalent metal soaps present in the crude polyol polyester to monovalent soaps. The monovalent soaps and ion exchange ligands are then removed from the treated polyol polyester to provide a cooking and frying oil which contains less than about 550 ppb divalent metal ions. Said oil, when further processed according to conventional industry standards will have a free fatty acid content of less than about 500 ppm. Preferably, the cooking and frying oils prepared according to the process of the present invention will further have a Lovibond red color of less than about 6, preferably less than about 4.

Inventors: Sarama; Robert Joseph (Loveland, OH), Howie; John Keeney (Oregonia, OH), Clay; Reginald Sebastian (Charlottesville, VA)

Assignee: The Procter & Gamble Co.

International Classification: A23D 9/007 (20060101); A23D 9/013 (20060101); A23L 1/308 (20060101); C07H 13/06 (20060101); C07H 15/04 (20060101); C07H 13/00 (20060101); C07H 15/00 (20060101); C11B 003/00 (); C11B 007/00 (); C11B 013/00 ()

Expiration Date: 10/30/2018