CA1176098A - Fryer oil treatment composition and method - Google Patents
Fryer oil treatment composition and methodInfo
- Publication number
- CA1176098A CA1176098A CA000358262A CA358262A CA1176098A CA 1176098 A CA1176098 A CA 1176098A CA 000358262 A CA000358262 A CA 000358262A CA 358262 A CA358262 A CA 358262A CA 1176098 A CA1176098 A CA 1176098A
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- CA
- Canada
- Prior art keywords
- composition
- porous
- acid
- oil
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
Abstract
ABSTRACT OF THE DISCLOSURE
A composition comprising water, food compa-tible acid and porous rhyolite carrier is disclosed.
There is also disclosed a method of treating used fryer cooking oil employing such composition.
A composition comprising water, food compa-tible acid and porous rhyolite carrier is disclosed.
There is also disclosed a method of treating used fryer cooking oil employing such composition.
Description
FRYER OIL 'IREATMENT COMPOSITIO~ AND METHOD
The invention relates to a composition and method which are useful for removing certain impurities from certain organic liquids. More particularly, the invention relates to a composition and method which are useful for treating fats and oils, especially used fryer cooking oil.
During use, cooking oil has a tendency to decom-pose to some extent thereby forming fatty acids in the oil. In addition, the cooking oil picks up particulate and soluble contaminates and food juices fro~ the food being fried. These impurities in the cooking oil cause certain undesirable properties in the used oil. Specifi-cally, with a cooking oil which has been thus contami-nated from use, the frying properties of the oil are degraded. For example, the food fried with such contami-nated oil many times becomes too browned on the outside before it is properly cooked on the inside. Also, used cooking oil with cer-tain contaminants of as low as 12 ppm resulting from food juices and/or the interaction of food juices with fatty acids, has a tendency to foam "or boil" while cooking, which is undesirable. In addition, with as little as 6 ppm of such contaminants, the used cooking oil tends to have oleophilic proper-ties with food, thus leaving oily res:idues on -the surface of the fried food product. All of these properties are normally considered undesirable.
Various compositions and methods have been used in the past in attempts to remove impurities from fats and oils. For example, treated diatomaceous earth mater-ials, i.e., synthetic silicates, have been recently mar-keted under the trade mark "Micro Sweet Filter Aid" as materials to be added to used coolsing oil for the removal of impuri-ties therefrom. This material, however, requires the use of a filter cake.
~ 176098 A method for treating cookincl oil is also dis-closed in lJ.S. Patent No. 3,947,602 in which the cooking oil is contacted with a food compatible acid, followed by separation of the oil and the acid prior to reuse of the oil. The method is said to increase the useful life-time of the cooking oil.
A porous pumicite filter aid is disclosed in U.S. Patent No. 3,996,158. This porous pumicite material is said to be use~ul for washing dry cleaning solvents so as to retain a low ratio of non-volatile matter there-in. A filtering medium using activated carbon and acid, such as tartaric acid, is taught in U.S. Patent No. 1,856,571.
The compositions discussed above for the treat-ment of fats and oils have certain disadvantages. For example, compositions employing activated carbon are hard to filter thoroughly, making it difficult to remove the material from treated oil with facilities normally avail-able in a restaurant kitchen. Others of the above methods require the use of a filter cake with a filter machine to accomplish the filtering step, while others do not provide maximum removal of impurities from the used cook-ing oil. Still others require long time periods for treat-ment which make them economically disadvantageous. There-fore, it would be very desirable to provide a composition overcoming these disadvantages and having the ability to remove undesirable impurities from and to restore de-sirable cooking properties to used cooking oil, which composition could be simply added to the hot, contam-inated cooking oil and thereafter filtered from the cooking oil in an economically suitable time without the need for the formation of a filter cake with a fllter machine.
The present invention provides a composition com-prising expanded rhyolitic material and water, the water comprising from about 33 to about 75% by weight of the com-position and the rhyolitic material having an average size in the range of from about 8 to about 120 mesh. Preferably, ~ .~
the composition includes a food compatible acid. It has been found that this composition can be added directly to used hot cooking oil. The composition of the preferred embodiment of the invention removes or neutralizes the effect of certain undesirable impuri-ties from the used cooking oil, such as soluble food juices and fatty acids which have an adverse effect on the cooking oil, especially as regards the oil's useful lifetime and cooking characteristics. For ex-ample, in comparison to untreated oil, the composition has been found to reduce the quantity of oil used from about 10 to 50 percent. Also, the compGsition provides a restored cooking oil which has very desirable pro-perties, i.e. food can be properly browned on the out-side, while also allowing proper cooking of the inside of the food. In addition, it has been reported that, by use of the composition of the preferred embodiment, deposits that frequently build up on the inside of fryer pots are almost totally prevented from occurring.
Moreover, in situations where such build-up has occurred in the past, it is frequently removed by the preferred composition. This results in a cleaner, more efficient frying device. Furthermore, oil treated with this composition has been found to provide oleophobic properties with food, allowing fried food products without the oily residue found on such products prior to treatment of the oil with the composition. Still further, since the composition diminishes the effect of certain colored material from used cooking oil, it may be removing possibly toxic materials. Still fur-ther, the preferred composition provides easy filtra-I J 760~8 tion once the treatment has been completed. In fact,there is no absolute need for the filter cake or filter machine with this composition. Rather, a simple hand filtration step can be used. All of the above factors make this composition a fast, convenient and economical means for extending the lifetime of cooking oil.
The present invention also provides a process for treating used fryer cooking oil comprising the steps of mixing the used cooking oil at a temperature of from about 300 to about 400F. with a composition comprised of porous carrier, water and food compatible acid; and filtering the residue of the composition from the oil; wherein the sorbent and water are present in the composition in amounts sufficient to disperse the composition throughout the hot oil without substantial spattering of the oil upon the mixing, and wherein the porous carrier, water and food compatible acid are present in the composition in amounts to improve the cooking properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimizing oily residue on food products cooked with the treated used cooking oil.
The present invention further provides a process for treating used fryer cooking oil comprising the steps of mixing the used cooking oil at a temper-ature of from about 300 to about 400F. with a com-position comprised of porous rhyolite carrier, water and food compatible acid; and filtering the residue of the composition from the oil; wherein the porous rhyolite carrier and water are present in the compo-sition in amounts sufficient to disperse the composi-~ ~ 76098 - 4a -tion throughout the hot oil without substantial spattering of the oil upon the mixing, and wherein the porous rhyolite carrier, water and food compatible acid are present in the composition in amounts to improve the cooking properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimizing oily residue on food products cooked with the treated used cooking oil.
The carrier has sufficient porosity to sorb the water and release it when the composition is con-tacted with the hot oil. The residue of the composition is then removed from the oil, leavlng a fryer oil having the desirable cooking properties discussed above. In such a process, it is preferred to use porous rhyolite or perlite as the carrier.
In a preferred embodiment of the invention, the composition includes water in an amount such that r when the composition of the invention is contacted with the hot oil, some of the water steams and disperses the composition throughout the oil. Preferably, this occurs without causing substantial spattering of the oil. The composition also preferably includes an amount of the porous rhyolite or perlite carrier suf-ficient to sorb the water and to release the sorbed water at temperatures above the boiling point of the water. If used to treat used cooking oil, the compo-sition should contain sufficient amounts of the food compatible acid and porous carrier to restore the desirable cooking properties to contaminated, used oil as described above. The exact formulation of the composition of the invention, however, will vary .~
~ J 76098 greatly depending upon a number of factors, including the type of oil being treated, the quantity and type of food contaminants, the porous carrier being used, the food compatible acid being used and the ternperature of the oil be-ing treated. Preferably, the composition of the invention comprises from about 33 to about 75 percent by weight of solution and from about 67 to about 25 per-cent by weight porous carrier. The above-mentioned solu-tlon may contain from about 2 to lC percent by weight of the food compatible acid. More preferably, the solution may contain from about 4 to about 6 percent by weight food compatible acid.
Suitable food compatible acids for use in the present invention include citric acid, tartaric acid, acetic acid, phosphoric acid, malic acid and mixtures thereof. A preferred food compatible acid is citric acid.
Porous carriers for use in the above described composition-of the invention include any of the heat expanded, porous rhyolite or perlite materials well-known in the art. Such rhyolites include the glassy rhyo-lites such as pumicite obsidian and pitchstone. These materials are made porous by methods also well-known in the art, i.e., by heat expansion. Typically, the raw rhy-olite materials are first heated to remove substantially all of the free moisture content of the material. The dried material is then directed to a "popper" where the material is exposed to the flame of a ~as jet at a tem-perature generally in the range of 1480 C. The rhyolite material is then allowed to expand to produce -the porous rhyolite carrier material used in the present invention.
Such porous rhyolite or perlite carrier material generally has a low density and a spherical shape. Perferably, the material has sizes in the range of from about 8 to about 120 mesh, more preferably, from about 20 to about 80 mesh, and most preferably, from about 40 to about ~,0 mesh.
! 17~09~
The rhyolite or perlite material used in the present invention should be sufficiently porous so that it can sorb the water and thereafter release it at a tem-perature above the boiling point of the water. It should be noted, however, that not all of the water may be ad-sorbed and/or absorbed on the porous rhyolite carrier.
Scme of the water may exist in its free state in the com-position of the invention.
The porous rhyolite or perlite carrier used in the present invention should also have characteristics which help avoid caking. Preferably, the carrier particles should have a generally spherical shape and a sufficient size to avoid caking. A preferred porous rhyolite material is porous pumicite.
In the process of the invention, other porous carrier materials can be used. For example, suitable carrier materials for use in the process of the invention include activated carbon, fuller's earth, silica gel, bauxite, alumina and diatomaceous earth, in addition to the porous rhyolite or perlite materials disclosed above.
The compositions of the present invention can be prepared by any of the methods well-known in the art for mixing. F'or example, the components of the composition of the invention can be simply mixed with a ribbon blender or a tumbling blender.
The use of the composition of the present inven-tion is very advantageous since it can be simply added to hot oil. The amount of the composition added varies greatly depending upon a large number of factors, inclu-ding the amount of impurities in the oil, the type of oil being treated, the temperature of the oil, etc. Pre-ferably, from about 30 to about 100 cc. of the composition of the present invention are added per 10 pounds of oil and most preferably, from about 60 to about 70 cc. of the composition per 10 pounds of oil.
~ 1 760~8 The -temperature of the oil during treatment should be such that it will cause release of the water from the porous carrier resulting in effective dispersal or distribution of the carrier throughout the hot oil.
Preferably, the temperature of the treatment is in the normal range of frying temperatures, e.g., from about 300 to about 400 F, and preferably, from about 325 to about 375 F. The high temperature of the oil causes steaming and releasing of the water and food compatible acid in the composition. This steaming in turn causes jet-propelled dispersal of the composition, carrying the composition throughout the oil thereby allowing good con-tact between the treating composition and the oil.
The time of treatment also varies greatly de-pending upon a number of factors including those mentioned above, but the composition should remain in contact with the oil for a time sufficient to remove the undesirable properties of the oil being treated. The composition will remain in contact with the oil for a time sufficient to cause steaming and releasing of the water and distribution of the composition throughout the oil. Typically, the composition of the invention remains in contact with the oil for from about 4 or 2 minute to about 3 minutes.
Once the treatment is completed, the residue of the composition of the invention is removed from the treated oil by any of the means well-known in the art for this purpose, e.g., by filtering. Preferably~ the oil is filtered hot and with a hand filter or a filter machine. Such hand filtering can be accomplished in as little as one minute for as much as 5 gallons of oil.
The treatment of the hot oil can be repeated at various intervals depending upon the uses made of the cooking oil and the other factors mentioned above. Typi-cally, used cooking oil can be treated af-ter each frying meal or at the end of each frying day.
Filters suitable for use with the present inven-tion include any of -those well-known in the art for this purpose. A preferred filter is the one described in U.S.
Patent No. 4,052,319. Al-though it is not necessary, the composition and method of the present invention can be used with a filter machine.
The following example is used for illustrating but not limiting the process of the present invention.
PREFERRED EMBODIMENT
A composition of the invention is prepared by mixing in a ribbon blender 24 pounds of porous pumicite having a density of 6 lbs/cubic foot, four gallons or 33.4 pounds of water and 2 2 pounds of citric acid gran-ules. The porous pumicite used is generally cellular sili-ceous glass spheres having a chemical formula basically as follows:
%SiO2 75 %Al2O3 14 %Fe203 %K20 6 %Na2O 2 %Other Oxides Less on Ignition Organic Matter nil Various samples of these compositions are added to cooking oil which has been used as a frying oil for food. The cooking oil has temperatures varying from about 300 to about 400 F. Seventy cc. of the above composition of the invention are usually added per each 10 pounds of used cooking oil. The oil is allowed to remain in con-tact wi-th the composi-tion for various time periods ran-ging from 4 to 3 or 4 minutes. The oil is then filtered.
1 1 7~0~8 g In each cases, the frying characteristics of the oil were improved. In many case, the treatment provi-ded a cooking oil with very desirable cooking properties, i.e., an oil which provided a fried food product browned on the outside and properly cooked on the inside and which had oleophobic properties with food so that the fried food products did not have an oil residue on the browned outer portion.
Other compositions in accordance with the inven-tion are prepared by substituting tartaric acid and phos-phoric acid, respectively, for the citric acid. In addi-tion, porous perlite can be substituted for the porous pumicite.
It will be understood that the embodiments de-scribed above are merely exemplary and that persons skilled in the art may make variations and modifications without departing from -the spirit and scope of the inven-tion. All such modifications and variations are intended to be included within the scope of the invention as de-fined by the appended claims.
The invention relates to a composition and method which are useful for removing certain impurities from certain organic liquids. More particularly, the invention relates to a composition and method which are useful for treating fats and oils, especially used fryer cooking oil.
During use, cooking oil has a tendency to decom-pose to some extent thereby forming fatty acids in the oil. In addition, the cooking oil picks up particulate and soluble contaminates and food juices fro~ the food being fried. These impurities in the cooking oil cause certain undesirable properties in the used oil. Specifi-cally, with a cooking oil which has been thus contami-nated from use, the frying properties of the oil are degraded. For example, the food fried with such contami-nated oil many times becomes too browned on the outside before it is properly cooked on the inside. Also, used cooking oil with cer-tain contaminants of as low as 12 ppm resulting from food juices and/or the interaction of food juices with fatty acids, has a tendency to foam "or boil" while cooking, which is undesirable. In addition, with as little as 6 ppm of such contaminants, the used cooking oil tends to have oleophilic proper-ties with food, thus leaving oily res:idues on -the surface of the fried food product. All of these properties are normally considered undesirable.
Various compositions and methods have been used in the past in attempts to remove impurities from fats and oils. For example, treated diatomaceous earth mater-ials, i.e., synthetic silicates, have been recently mar-keted under the trade mark "Micro Sweet Filter Aid" as materials to be added to used coolsing oil for the removal of impuri-ties therefrom. This material, however, requires the use of a filter cake.
~ 176098 A method for treating cookincl oil is also dis-closed in lJ.S. Patent No. 3,947,602 in which the cooking oil is contacted with a food compatible acid, followed by separation of the oil and the acid prior to reuse of the oil. The method is said to increase the useful life-time of the cooking oil.
A porous pumicite filter aid is disclosed in U.S. Patent No. 3,996,158. This porous pumicite material is said to be use~ul for washing dry cleaning solvents so as to retain a low ratio of non-volatile matter there-in. A filtering medium using activated carbon and acid, such as tartaric acid, is taught in U.S. Patent No. 1,856,571.
The compositions discussed above for the treat-ment of fats and oils have certain disadvantages. For example, compositions employing activated carbon are hard to filter thoroughly, making it difficult to remove the material from treated oil with facilities normally avail-able in a restaurant kitchen. Others of the above methods require the use of a filter cake with a filter machine to accomplish the filtering step, while others do not provide maximum removal of impurities from the used cook-ing oil. Still others require long time periods for treat-ment which make them economically disadvantageous. There-fore, it would be very desirable to provide a composition overcoming these disadvantages and having the ability to remove undesirable impurities from and to restore de-sirable cooking properties to used cooking oil, which composition could be simply added to the hot, contam-inated cooking oil and thereafter filtered from the cooking oil in an economically suitable time without the need for the formation of a filter cake with a fllter machine.
The present invention provides a composition com-prising expanded rhyolitic material and water, the water comprising from about 33 to about 75% by weight of the com-position and the rhyolitic material having an average size in the range of from about 8 to about 120 mesh. Preferably, ~ .~
the composition includes a food compatible acid. It has been found that this composition can be added directly to used hot cooking oil. The composition of the preferred embodiment of the invention removes or neutralizes the effect of certain undesirable impuri-ties from the used cooking oil, such as soluble food juices and fatty acids which have an adverse effect on the cooking oil, especially as regards the oil's useful lifetime and cooking characteristics. For ex-ample, in comparison to untreated oil, the composition has been found to reduce the quantity of oil used from about 10 to 50 percent. Also, the compGsition provides a restored cooking oil which has very desirable pro-perties, i.e. food can be properly browned on the out-side, while also allowing proper cooking of the inside of the food. In addition, it has been reported that, by use of the composition of the preferred embodiment, deposits that frequently build up on the inside of fryer pots are almost totally prevented from occurring.
Moreover, in situations where such build-up has occurred in the past, it is frequently removed by the preferred composition. This results in a cleaner, more efficient frying device. Furthermore, oil treated with this composition has been found to provide oleophobic properties with food, allowing fried food products without the oily residue found on such products prior to treatment of the oil with the composition. Still further, since the composition diminishes the effect of certain colored material from used cooking oil, it may be removing possibly toxic materials. Still fur-ther, the preferred composition provides easy filtra-I J 760~8 tion once the treatment has been completed. In fact,there is no absolute need for the filter cake or filter machine with this composition. Rather, a simple hand filtration step can be used. All of the above factors make this composition a fast, convenient and economical means for extending the lifetime of cooking oil.
The present invention also provides a process for treating used fryer cooking oil comprising the steps of mixing the used cooking oil at a temperature of from about 300 to about 400F. with a composition comprised of porous carrier, water and food compatible acid; and filtering the residue of the composition from the oil; wherein the sorbent and water are present in the composition in amounts sufficient to disperse the composition throughout the hot oil without substantial spattering of the oil upon the mixing, and wherein the porous carrier, water and food compatible acid are present in the composition in amounts to improve the cooking properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimizing oily residue on food products cooked with the treated used cooking oil.
The present invention further provides a process for treating used fryer cooking oil comprising the steps of mixing the used cooking oil at a temper-ature of from about 300 to about 400F. with a com-position comprised of porous rhyolite carrier, water and food compatible acid; and filtering the residue of the composition from the oil; wherein the porous rhyolite carrier and water are present in the compo-sition in amounts sufficient to disperse the composi-~ ~ 76098 - 4a -tion throughout the hot oil without substantial spattering of the oil upon the mixing, and wherein the porous rhyolite carrier, water and food compatible acid are present in the composition in amounts to improve the cooking properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimizing oily residue on food products cooked with the treated used cooking oil.
The carrier has sufficient porosity to sorb the water and release it when the composition is con-tacted with the hot oil. The residue of the composition is then removed from the oil, leavlng a fryer oil having the desirable cooking properties discussed above. In such a process, it is preferred to use porous rhyolite or perlite as the carrier.
In a preferred embodiment of the invention, the composition includes water in an amount such that r when the composition of the invention is contacted with the hot oil, some of the water steams and disperses the composition throughout the oil. Preferably, this occurs without causing substantial spattering of the oil. The composition also preferably includes an amount of the porous rhyolite or perlite carrier suf-ficient to sorb the water and to release the sorbed water at temperatures above the boiling point of the water. If used to treat used cooking oil, the compo-sition should contain sufficient amounts of the food compatible acid and porous carrier to restore the desirable cooking properties to contaminated, used oil as described above. The exact formulation of the composition of the invention, however, will vary .~
~ J 76098 greatly depending upon a number of factors, including the type of oil being treated, the quantity and type of food contaminants, the porous carrier being used, the food compatible acid being used and the ternperature of the oil be-ing treated. Preferably, the composition of the invention comprises from about 33 to about 75 percent by weight of solution and from about 67 to about 25 per-cent by weight porous carrier. The above-mentioned solu-tlon may contain from about 2 to lC percent by weight of the food compatible acid. More preferably, the solution may contain from about 4 to about 6 percent by weight food compatible acid.
Suitable food compatible acids for use in the present invention include citric acid, tartaric acid, acetic acid, phosphoric acid, malic acid and mixtures thereof. A preferred food compatible acid is citric acid.
Porous carriers for use in the above described composition-of the invention include any of the heat expanded, porous rhyolite or perlite materials well-known in the art. Such rhyolites include the glassy rhyo-lites such as pumicite obsidian and pitchstone. These materials are made porous by methods also well-known in the art, i.e., by heat expansion. Typically, the raw rhy-olite materials are first heated to remove substantially all of the free moisture content of the material. The dried material is then directed to a "popper" where the material is exposed to the flame of a ~as jet at a tem-perature generally in the range of 1480 C. The rhyolite material is then allowed to expand to produce -the porous rhyolite carrier material used in the present invention.
Such porous rhyolite or perlite carrier material generally has a low density and a spherical shape. Perferably, the material has sizes in the range of from about 8 to about 120 mesh, more preferably, from about 20 to about 80 mesh, and most preferably, from about 40 to about ~,0 mesh.
! 17~09~
The rhyolite or perlite material used in the present invention should be sufficiently porous so that it can sorb the water and thereafter release it at a tem-perature above the boiling point of the water. It should be noted, however, that not all of the water may be ad-sorbed and/or absorbed on the porous rhyolite carrier.
Scme of the water may exist in its free state in the com-position of the invention.
The porous rhyolite or perlite carrier used in the present invention should also have characteristics which help avoid caking. Preferably, the carrier particles should have a generally spherical shape and a sufficient size to avoid caking. A preferred porous rhyolite material is porous pumicite.
In the process of the invention, other porous carrier materials can be used. For example, suitable carrier materials for use in the process of the invention include activated carbon, fuller's earth, silica gel, bauxite, alumina and diatomaceous earth, in addition to the porous rhyolite or perlite materials disclosed above.
The compositions of the present invention can be prepared by any of the methods well-known in the art for mixing. F'or example, the components of the composition of the invention can be simply mixed with a ribbon blender or a tumbling blender.
The use of the composition of the present inven-tion is very advantageous since it can be simply added to hot oil. The amount of the composition added varies greatly depending upon a large number of factors, inclu-ding the amount of impurities in the oil, the type of oil being treated, the temperature of the oil, etc. Pre-ferably, from about 30 to about 100 cc. of the composition of the present invention are added per 10 pounds of oil and most preferably, from about 60 to about 70 cc. of the composition per 10 pounds of oil.
~ 1 760~8 The -temperature of the oil during treatment should be such that it will cause release of the water from the porous carrier resulting in effective dispersal or distribution of the carrier throughout the hot oil.
Preferably, the temperature of the treatment is in the normal range of frying temperatures, e.g., from about 300 to about 400 F, and preferably, from about 325 to about 375 F. The high temperature of the oil causes steaming and releasing of the water and food compatible acid in the composition. This steaming in turn causes jet-propelled dispersal of the composition, carrying the composition throughout the oil thereby allowing good con-tact between the treating composition and the oil.
The time of treatment also varies greatly de-pending upon a number of factors including those mentioned above, but the composition should remain in contact with the oil for a time sufficient to remove the undesirable properties of the oil being treated. The composition will remain in contact with the oil for a time sufficient to cause steaming and releasing of the water and distribution of the composition throughout the oil. Typically, the composition of the invention remains in contact with the oil for from about 4 or 2 minute to about 3 minutes.
Once the treatment is completed, the residue of the composition of the invention is removed from the treated oil by any of the means well-known in the art for this purpose, e.g., by filtering. Preferably~ the oil is filtered hot and with a hand filter or a filter machine. Such hand filtering can be accomplished in as little as one minute for as much as 5 gallons of oil.
The treatment of the hot oil can be repeated at various intervals depending upon the uses made of the cooking oil and the other factors mentioned above. Typi-cally, used cooking oil can be treated af-ter each frying meal or at the end of each frying day.
Filters suitable for use with the present inven-tion include any of -those well-known in the art for this purpose. A preferred filter is the one described in U.S.
Patent No. 4,052,319. Al-though it is not necessary, the composition and method of the present invention can be used with a filter machine.
The following example is used for illustrating but not limiting the process of the present invention.
PREFERRED EMBODIMENT
A composition of the invention is prepared by mixing in a ribbon blender 24 pounds of porous pumicite having a density of 6 lbs/cubic foot, four gallons or 33.4 pounds of water and 2 2 pounds of citric acid gran-ules. The porous pumicite used is generally cellular sili-ceous glass spheres having a chemical formula basically as follows:
%SiO2 75 %Al2O3 14 %Fe203 %K20 6 %Na2O 2 %Other Oxides Less on Ignition Organic Matter nil Various samples of these compositions are added to cooking oil which has been used as a frying oil for food. The cooking oil has temperatures varying from about 300 to about 400 F. Seventy cc. of the above composition of the invention are usually added per each 10 pounds of used cooking oil. The oil is allowed to remain in con-tact wi-th the composi-tion for various time periods ran-ging from 4 to 3 or 4 minutes. The oil is then filtered.
1 1 7~0~8 g In each cases, the frying characteristics of the oil were improved. In many case, the treatment provi-ded a cooking oil with very desirable cooking properties, i.e., an oil which provided a fried food product browned on the outside and properly cooked on the inside and which had oleophobic properties with food so that the fried food products did not have an oil residue on the browned outer portion.
Other compositions in accordance with the inven-tion are prepared by substituting tartaric acid and phos-phoric acid, respectively, for the citric acid. In addi-tion, porous perlite can be substituted for the porous pumicite.
It will be understood that the embodiments de-scribed above are merely exemplary and that persons skilled in the art may make variations and modifications without departing from -the spirit and scope of the inven-tion. All such modifications and variations are intended to be included within the scope of the invention as de-fined by the appended claims.
Claims (23)
1. A process for treating used fryer cooking oil comprising the steps of mixing said used cooking oil at a temperature of from about 300° to about 400°F. with a composition comprised of porous carrier, water and food compatible acid; and filtering the residue of said composi-tion from said oil; wherein said sorbent and water are present in said composition in amounts sufficient to dis-perse the composition throughout the hot oil without sub-stantial spattering of the oil upon said mixing, and wherein said porous carrier, water and food compatible acid are present in said composition in amounts to improve the cook-ing properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimiz-ing oily residue on food products cooked with the treated used cooking oil.
2. A process for treating used fryer cooking oil comprising the steps of mixing said used cooking oil at a temperature of from about 300° to about 400°F. with a composition comprised of porous rhyolite carrier, water and food compatible acid; and filtering the residue of said composition from said oil; wherein said porous rhyolite carrier and water are present in said composition in amounts sufficient to disperse the composition throughout the hot oil without substantial spattering of the oil upon said mixing, and wherein said porous rhyolite carrier, water and food compatible acid are present in said composition in amounts to improve the cooking properties of the treated used cooking oil by increasing the useful cooking lifetime of the used oil and by minimizing oily residue on food pro-ducts cooked with the treated used cooking oil.
3. A process according to claim 2, wherein said porous rhyolite carrier comprises from about 67 to about 25 percent by weight of said composition.
4. A process according to claim 1, 2 or 3, where-in said composition contains water in an amount such that, when said composition is contacted with said oil, the water steams and disperses the composition throughout the oil.
5. A process according to claim 1, 2 or 3, where-in said water and food compatible acid comprise from about 33 to about 75 percent by weight of said composition.
6. A process according to claim 5, wherein said acid comprises from about 2 to about 10 percent by weight of said water and acid in said composition.
7. A process according to claim 1, 2 or 3, where-in said food compatible acid is selected from the group consisting of citric acid, tartaric acid, acetic acid, phosphoric acid and malic acid.
8. A process according to claim 6, wherein said food compatible acid is citric acid.
9. A process according to claim 1, wherein said porous carrier is selected from the group consisting of porous pumicite and porous perlite.
10. A process according to claim 1, wherein said porous carrier is porous pumicite.
11. A process according to claim 1, wherein said porous carrier comprises from about 67 to about 25 percent by weight of said composition.
12. A process according to claim 1 or 11, wherein said porous carrier is porous pumicite and said food compa-tible acid is citric acid.
13. A process according to claim 1, 2 or 3, where-in said composition comprises about 56 percent by weight water, about 40 percent by weight porous pumicite and about 4 percent by weight citric acid.
14. A composition comprising expanded rhyolitic material and water, said water comprising from about 33 to about 75% by weight of the composition and said rhyolitic material having an average size in the range of from about 8 to about 120 mesh.
15. A composition according to claim 14, further comprising a food compatible acid.
16. A composition according to claim 15, wherein said acid comprises from about 2 to about 10 percent by weight of said water and acid in the composition.
17. A composition according to claim 16" wherein said food compatible acid is selected from the group consist-ing of citric acid, tartaric acid, acetic acid, phosphoric acid, malic acid and mixtures thereof.
18. A composition according to claim 16, wherein said food compatible acid is citric acid.
19. A composition according to claim 14 or 16, wherein said porous rhyolitic material is selected from the group consisting of expanded porous pumicite and ex-panded porous perlite.
20. A composition according to claim 14 or 16, wherein said porous rhyolitic material is expanded porous pumicite.
21. A composition according to claim 14 or 16, wherein said porous rhyolitic material comprises from about 67 to about 25% by weight of said composition.
22. A composition according to claim 16, wherein said porous rhyolitic material is expanded porous pumicite and said food compatible acid is citric acid.
23. A composition according to claim 16, wherein said composition comprises about 56% by weight water, about 40% by weight expanded porous pumicite and about 4% by weight citric acid.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US69,238 | 1979-08-23 | ||
| US06/069,238 US4330564A (en) | 1979-08-23 | 1979-08-23 | Fryer oil treatment composition and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1176098A true CA1176098A (en) | 1984-10-16 |
Family
ID=22087633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000358262A Expired CA1176098A (en) | 1979-08-23 | 1980-08-14 | Fryer oil treatment composition and method |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US4330564A (en) |
| JP (1) | JPS5635950A (en) |
| AU (2) | AU537786B2 (en) |
| CA (1) | CA1176098A (en) |
| DE (1) | DE3031746A1 (en) |
| FR (1) | FR2469128A1 (en) |
| GB (2) | GB2057004B (en) |
| IL (1) | IL60898A (en) |
| MX (1) | MX6613E (en) |
Families Citing this family (34)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4734226A (en) * | 1986-01-28 | 1988-03-29 | W. R. Grace & Co. | Method for refining glyceride oils using acid-treated amorphous silica |
| US4629588A (en) * | 1984-12-07 | 1986-12-16 | W. R. Grace & Co. | Method for refining glyceride oils using amorphous silica |
| US4880574A (en) * | 1984-12-07 | 1989-11-14 | W. R. Grace & Co.-Conn. | Method for refining glyceride oils using partially dried amorphous silica hydrogels |
| US4681768A (en) * | 1985-08-14 | 1987-07-21 | Reagent Chemical & Research Company | Treatment of cooking oils and fats |
| US4939115A (en) * | 1986-01-28 | 1990-07-03 | W. R. Grace & Co.-Conn. | Organic acid-treated amorphous silicas for refining glyceride oils |
| US4764384A (en) * | 1986-04-03 | 1988-08-16 | Gycor International Ltd. | Method of filtering spent cooking oil |
| US5231201A (en) * | 1986-05-14 | 1993-07-27 | W. R. Grace & Co.-Conn. | Modified caustic refining of glyceride oils for removal of soaps and phospholipids |
| US4735815A (en) * | 1986-08-13 | 1988-04-05 | Harshaw/Filtrol | Treatment of impure frying oils |
| GB8621614D0 (en) * | 1986-09-08 | 1986-10-15 | Unilever Plc | Refined oil |
| WO1988007821A1 (en) * | 1987-04-06 | 1988-10-20 | Oil Process Systems, Inc. | Continuous treatment process |
| US4855154A (en) * | 1987-06-30 | 1989-08-08 | Uop | Process for deodorizing marine oils |
| US5200224A (en) * | 1987-09-21 | 1993-04-06 | Oil Process Systems, Inc. | Method of treating fryer cooking oil |
| CA1337466C (en) * | 1987-09-21 | 1995-10-31 | Bernard Friedman | Extended use of filter aid in oil |
| US4880652A (en) * | 1987-12-04 | 1989-11-14 | Gycor International Ltd. | Method of filtering edible liquids |
| US5077070A (en) * | 1989-07-07 | 1991-12-31 | Gycor International, Ltd. | Method of making a composite filter material and its use in treating edible oils |
| US4968518A (en) * | 1989-08-14 | 1990-11-06 | Klenz, Inc. | Process for the treatment of frying and/or cooking oil |
| JPH05500531A (en) * | 1990-02-15 | 1993-02-04 | ピー キュー コーポレーション | Method for treating frying oil using alumina and amorphous silica composition |
| US5068115A (en) * | 1991-01-03 | 1991-11-26 | Beltec International | Method for cleaning edible oils using an immersible packet containing citrus peels and a packet for cleaning edible oils |
| US5252762A (en) * | 1991-04-03 | 1993-10-12 | W. R. Grace & Co.-Conn. | Use of base-treated inorganic porous adsorbents for removal of contaminants |
| US5348755A (en) * | 1992-03-04 | 1994-09-20 | Calgon Carbon Corporation | Extension of edible oil lifetime using activated carbons |
| US5560950A (en) * | 1995-05-31 | 1996-10-01 | Campbell Soup Company | Free fatty acid removal from used frying fat |
| US5597600A (en) * | 1995-06-05 | 1997-01-28 | The Dallas Group Of America, Inc. | Treatment of cooking oils and fats with magnesium silicate and alkali materials |
| US6187355B1 (en) * | 1998-06-08 | 2001-02-13 | The University Of Georgia Research Foundation, Inc. | Recovery of used frying oils |
| US6808491B2 (en) * | 2001-05-21 | 2004-10-26 | Syntheon, Llc | Methods and apparatus for on-endoscope instruments having end effectors and combinations of on-endoscope and through-endoscope instruments |
| RU2318391C2 (en) * | 2002-03-22 | 2008-03-10 | Ойл Проусесс Системс, Инк | Method for stabilizing of hot culinary oil (versions), frying composition, composition fit to be used as additive for stabilizing of hot culinary oil, and composition fit for producing of additive |
| GB0615439D0 (en) | 2006-08-03 | 2006-09-13 | Bbm Technology Ltd | Cartridge and cooking vessel provided with a filter cartridge |
| US20080102181A1 (en) * | 2006-10-27 | 2008-05-01 | Rao Ramu M | Rejuvenation of used cooking oil |
| GB0715096D0 (en) | 2007-08-03 | 2007-09-12 | Bbm Technology Ltd | Preservation of organic liquids |
| US9636657B2 (en) | 2007-08-03 | 2017-05-02 | Bbm Technology Ltd | Hydraulically set cement body for preservation of organic liquids |
| GB201322146D0 (en) | 2013-12-16 | 2014-01-29 | Fripura Ltd | Improvements in frying technology |
| GB201414993D0 (en) | 2014-08-22 | 2014-10-08 | Oil Preservation Technologies Ltd | Improvements in frying technology |
| GB201414987D0 (en) | 2014-08-22 | 2014-10-08 | Oil Preservation Technologies Ltd | Improvements in frying technology |
| GB201415791D0 (en) | 2014-09-06 | 2014-10-22 | Oil Preservation Technologies Ltd | Improvements in frying technology |
| GB201803519D0 (en) | 2018-03-05 | 2018-04-18 | Fripura Ltd | Improvements in frying technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1856571A (en) * | 1923-05-09 | 1932-05-03 | Gen Norit Company Ltd | Process for treating liquids with active carbons |
| DE1103490B (en) * | 1954-09-08 | 1961-03-30 | Lab Fuer Adsorptionstechnik G | Process for decolorizing liquid vegetable or animal fats |
| US3036102A (en) * | 1960-08-15 | 1962-05-22 | Jr Walter A Pons | Process for bleaching off-color cottonseed oils |
| NL135117C (en) * | 1961-06-02 | |||
| US3203754A (en) * | 1962-03-29 | 1965-08-31 | Davies Young Soap Company | Dry cleaning apparatus and method |
| US3231390A (en) * | 1963-01-18 | 1966-01-25 | Wise Potato Chip Company | Method of repurifying cooking oils used in deep-fat frying operations |
| US3335869A (en) * | 1963-11-14 | 1967-08-15 | Metro Minerals | Method for improving perlite filteraids with a phosphoric agent |
| DE1767849B2 (en) * | 1968-06-24 | 1973-11-08 | Veb Chemiekombinat Bitterfeld, X 4400 Bitterfeld | Process for cleaning natural or synthetic fats, esters or ester mixtures |
| US3562301A (en) * | 1968-09-04 | 1971-02-09 | Standard Brands Inc | Oil reversion |
| US3954819A (en) * | 1969-03-28 | 1976-05-04 | Interstate Foods Corporation | Method and composition for treating edible oils |
| US3590059A (en) * | 1969-09-11 | 1971-06-29 | Salador Huileries Antonin Roux | Process for the purification of edible oils |
| US3895042A (en) * | 1969-11-17 | 1975-07-15 | Canada Packers Ltd | Clay-heat refining process |
| US3947602A (en) * | 1974-04-29 | 1976-03-30 | Bernard Friedman | Treatment of cooking oil |
| US3996158A (en) * | 1974-09-23 | 1976-12-07 | Cohen Marvin D | Pumicite filter aid |
| US4089880A (en) * | 1975-03-13 | 1978-05-16 | Sullivan Systems Inc. | Proces for refining fatty oils |
| FR2326466A1 (en) * | 1975-09-30 | 1977-04-29 | Friedman Bernard | Treatment of used cooking oil with acid solns - to remove food juices and to increase useful life |
| US4125482A (en) * | 1977-03-22 | 1978-11-14 | Merck & Co., Inc. | Method of preparing magnesium oxide impregnated activated carbon |
| US4112129A (en) * | 1977-09-14 | 1978-09-05 | Johns-Manville Corporation | Cooking oil treating system and composition therefor |
-
1979
- 1979-08-23 US US06/069,238 patent/US4330564A/en not_active Expired - Lifetime
-
1980
- 1980-08-14 AU AU61445/80A patent/AU537786B2/en not_active Ceased
- 1980-08-14 CA CA000358262A patent/CA1176098A/en not_active Expired
- 1980-08-15 GB GB8026772A patent/GB2057004B/en not_active Expired
- 1980-08-21 MX MX808982U patent/MX6613E/en unknown
- 1980-08-22 JP JP11577880A patent/JPS5635950A/en active Pending
- 1980-08-22 FR FR8018366A patent/FR2469128A1/en active Granted
- 1980-08-22 IL IL60898A patent/IL60898A/en unknown
- 1980-08-22 DE DE19803031746 patent/DE3031746A1/en not_active Withdrawn
-
1983
- 1983-07-22 GB GB08319773A patent/GB2127035B/en not_active Expired
-
1984
- 1984-05-11 AU AU27970/84A patent/AU557349B2/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| GB8319773D0 (en) | 1983-08-24 |
| AU2797084A (en) | 1984-08-30 |
| IL60898A (en) | 1983-07-31 |
| MX6613E (en) | 1985-08-16 |
| AU557349B2 (en) | 1986-12-18 |
| FR2469128A1 (en) | 1981-05-22 |
| GB2127035B (en) | 1984-08-15 |
| JPS5635950A (en) | 1981-04-08 |
| AU537786B2 (en) | 1984-07-12 |
| DE3031746A1 (en) | 1981-03-26 |
| FR2469128B1 (en) | 1984-10-12 |
| GB2127035A (en) | 1984-04-04 |
| IL60898A0 (en) | 1980-10-26 |
| GB2057004A (en) | 1981-03-25 |
| AU6144580A (en) | 1981-02-26 |
| US4330564A (en) | 1982-05-18 |
| GB2057004B (en) | 1984-04-26 |
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