Vegetable oils and uses therefor
US-2015176017-A1 · Jun 25, 2015 · US
Method of preparing food using rice oil
US9351507B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9351507-B2 |
| Application number | US-201314021173-A |
| Country | US |
| Kind code | B2 |
| Filing date | Sep 9, 2013 |
| Priority date | Jul 14, 2006 |
| Publication date | May 31, 2016 |
| Grant date | May 31, 2016 |
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- Title
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- Abstract
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Abstract
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The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation and health benefits.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method of preparing food, the method comprising cooking an edible substance in rice oil from rice grain having a fatty acid composition comprising greater than 60% w/w oleic acid, less than 15% w/w palmitic acid and less than 25% w/w linoleic acid, wherein the rice oil has not been exposed to a procedure which alters the ratio of oleic acid to linoleic acid, palmitic acid to oleic acid, and/or palmitic acid to linoleic acid when compared to the ratio in the rice grain. 2. The method of claim 1 , wherein in the rice oil the weight ratio of oleic acid to linoleic acid is greater than 3.0:1. 3. The method of claim 1 , wherein the rice oil has a fatty acid composition comprising greater than 60% oleic acid, less than 12% palmitic acid, and/or less than 15% linoleic acid. 4. The method of claim 1 , wherein the rice oil further comprises γ-oryzanol. 5. The method of claim 1 , wherein the rice oil is substantially purified. 6. The method of claim 5 , wherein the substantially purified rice oil is at least 75% free from other components with which it is naturally associated. 7. The method of claim 6 , wherein the substantially purified rice oil is at least 90% free from other components with which it is naturally associated.
Assignees
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Classifications
involving modified lipid metabolism, e.g. seed oil composition · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- C11B1/10Primary
by extracting · CPC title
Antisense, co-suppression, viral induced gene silencing [VIGS], post-transcriptional induced gene silencing [PTGS] · CPC title
of rice · CPC title
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- What does patent US9351507B2 cover?
- The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation and health benefits.
- Who is the assignee on this patent?
- Zaplin Ella, Rahman Sadequr, Li Zhongyi, and 4 more
- What technology area does this patent fall under?
- Primary CPC classification C11B1/10. Mapped technology areas include Chemistry & Metallurgy.
- When was this patent published?
- Publication date Tue May 31 2016 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 2 related publications on this page (citations in our corpus or others sharing the same primary CPC).