Cooking oil antioxidant composition, method of preparation and use
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. 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.
1. A process comprising periodically introducing into hot cooking oil at cooking temperatures a composition comprising water and a mixture of antioxidants, wherein: (A) said mixture comprises (1) at least one dual-function additive exhibiting both antioxidant and emulsifier properties and (2) at least one herb or herbal extract; and (B) provided said composition does not include a particulate mineral carrier; said process thereby stabilizing said hot cooking oil.
2. The process of claim 1 wherein said dual-function additive is selected from the group consisting of ascorbyl palmitate, citric acid, fatty acid esters of glycerol; sodium lactate, potassium lactate, calcium lactate, sodium tartrate, potassium tartrate, sodium citrate, calcium citrate, potassium citrate, sodium phosphate, potassium phosphate, calcium phosphate, ammonium phosphate, magnesium phosphate, lecithin and mixtures thereof.
3. The process of claim 1 wherein said at least one herb or herbal extract is selected from the group consisting of turmeric, rosemary, oregano, sage, garlic, ginger, peppermint, purslane, bilberry, milk thistle, grape seed, green tea, maritime pine and St. John's wort.
4. The process of claim 3 wherein said at least one herb or herbal extract is selected from the group consisting of turmeric and rosemary.
5. The process of claim 1 wherein said composition further comprises a water-soluble or water-dispersible emulsifier.
6. The process of claim 5 wherein said emulsifier is non-ionic.
7. The process of claim 5 wherein said composition comprises up to about 5 wt. % emulsifier.
8. The process of claim 5 wherein said composition comprises about 0.0001 wt. % to about 5 wt. % emulsifier.
9. The process of claim 1 wherein the temperature of said hot oil is about 225°F. to about 400°F.
10. The process of claim 1 wherein in the introduction of said composition is at a controlled rate such that the aqueous component is not explosively transformed into steam.
11. The process of claim 10 wherein said composition is introduced in a form selected from the group consisting of a fine stream, a mist, a fog, small diameter liquid droplets, an aerated stream and aerated small diameter droplets.
12. The process of claim 11 wherein aeration is accomplished by incorporation of air or an inert gas.
13. The process of claim 12 wherein said composition is introduced, relative to the top surface of said hot oil, from at least one of the following: above; below; and above and below.
14. The process of claim 13 wherein said composition is introduced from below said top surface of said hot oil through at least one injection orifice.
15. The process of claim 14 wherein said composition is introduced from above the top surface of said hot oil through at least one orifice in communication with a reservoir comprising said composition.
16. The process according to claim 15 wherein said reservoir comprises a hand held container capable of delivering a liquid stream or spray.
17. The process of claim 16 wherein said hand held container comprises a squeeze bottle including an orifice for producing a liquid stream or spray.
18. The process of claim 15 wherein said hand held container comprises a pump or trigger mechanism in combination with a fine orifice or spray nozzle.
19. The process of claim 1 wherein said periodic introduction is correlated with at least one oil quality test.
20. The process of claim 19 wherein said test is selected from the group consisting of polymerized triglycerides content, polar compounds content, free fatty acid level, peroxide level, taste, odor and color.
21. The process of claim 19 wherein said composition is introduced using an automated system.
22. The process of claim 1 wherein said composition is introduced at a rate or in an amount, or both, corresponding to the rate or extent of degradation of said oil.
23. The process of claim 1 wherein said water has a reduced concentration of minerals therein.
24. The process of claim 1 wherein said dual-function additive is a food acid derivative.