Lipid activation with cumin

1. A method for accelerating oxidation of lipids, the method comprising holding a lipid composition in the presence of cumin for a time period from 30 minutes to 6 hours at a temperature from 80° C. to 180° C.

2. The method according to claim 1 , wherein the lipid composition comprises at least 75 wt % of a component selected from the group consisting of fat, oil and combinations thereof.

3. The method according to claim 1 , wherein the cumin is present in the lipid composition in an amount of 0.1 to 20 wt %.

4. The method according to claim 1 , wherein the temperature ranges from 120° C. to 160° C.

5. The method according to claim 2 , wherein the fat is an animal fat.

6. The method according to claim 5 , wherein the fat is selected from the group consisting of beef fat, chicken fat, lamb fat and pork fat.

7. The method according to claim 2 , wherein the oil is selected from the group consisting of corn oil, olive oil, soybean oil, sunflower oil, peanut oil, walnut oil, palm oil, rattan pepper oil, rapeseed oil, sesame oil, and combinations thereof.

8. The method according to claim 1 , comprising a step of hydrolyzing the lipid composition.

9. The method according to claim 8 , wherein hydrolyzing the lipid composition is an enzymatic hydrolysis.

10. The method according to claim 1 , wherein the cumin is the powdered form of dried seeds from Cuminum cyminum.

11. A method for improving the flavor of a food composition, the method comprising adding a lipid composition to the food composition, the lipid composition produced by accelerating oxidation of lipids, the accelerating of the oxidation of lipids comprising holding a lipid composition in the presence of cumin for a time period from 30 minutes to 6 hours at a temperature from 80° C. to 180° C.

12. The method according to claim 11 , wherein the food composition comprising the added lipid composition is further processed in a flavor reaction process.