Claims
- 1-16. (Cancelled).
- 17. A food product comprising a canola oil, said oil having an oxidative stability measured in AOM hours that is 1.6 to 2.7× greater than the AOM hours of a generic canola oil having an oleic acid content of 60.9% to 62.6% and an α-linolenic acid content of 8% to 10%.
- 18. The food product of claim 17, wherein said food product is a cracker, a cookie, or a salad dressing.
- 19. The food product of claim 17, wherein said food product is a breakfast cereal.
- 20. The food product of claim 17, wherein said food product is a french fry.
- 21. The food product of claim 17, wherein said food product is a potato chip.
- 22. The food product of claim 17, said food product having increased flavor stability relative to a food product comprising said generic canola oil, wherein increased flavor stability is determined using sensory analysis.
- 23. The food product of claim 22, wherein said food product is a salad dressing.
- 24. The food product of claim 17, said food product having increased shelf-life stability relative to a food product comprising said generic canola oil, wherein increased shelf-life stability is determined by accelerated aging.
- 25. The food product of claim 24, wherein said food product is a snack food.
- 26. A fried food product comprising a canola oil, said canola oil having an oxidative stability measured in AOM hours that is 1.6 to 2.7× greater than the AOM hours of a generic canola oil having an oleic acid content of 60.9% to 62.6% and an α-linolenic acid content of 8% to 10%, wherein flavor stability of said fried food product is significantly improved relative to a food product fried in a generic canola oil having an oleic acid content of 60.9% to 62.6% and an α-linolenic acid content of 8% to 10%.
- 27. The fried food product of claim 26, wherein said fried food product is a french fry.
- 28. The food product of claim 17, said oil having a polyunsaturated fatty acid content of 7% to 17%.
- 29. The food product of claim 28, said oil having an oleic acid content of 74% to 80%.
- 30. The fried food product of claim 26, said oil having a polyunsaturated fatty acid content of 7% to 17%.
- 31. The fried food product of claim 30, said oil having an oleic acid content of 74% to 80%.
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation-in-part application of PCT/US94/04352, claiming priority under 35 USC §120, which is a continuation-in-part application of Ser. No. 08/184,128 filed Jan. 21, 1994, now abandoned, which is a continuation-in-part of Ser. No. 08/054,806 filed Apr. 27, 1993, now abandoned.
Continuations (5)
|
Number |
Date |
Country |
Parent |
10337743 |
Jan 2003 |
US |
Child |
10869652 |
Jun 2004 |
US |
Parent |
10032262 |
Dec 2001 |
US |
Child |
10337743 |
Jan 2003 |
US |
Parent |
09755639 |
Jan 2001 |
US |
Child |
10032262 |
Dec 2001 |
US |
Parent |
09304366 |
May 1999 |
US |
Child |
09755639 |
Jan 2001 |
US |
Parent |
08425108 |
Apr 1995 |
US |
Child |
09304366 |
May 1999 |
US |
Continuation in Parts (3)
|
Number |
Date |
Country |
Parent |
PCT/US94/04352 |
Apr 1994 |
US |
Child |
08425108 |
Apr 1995 |
US |
Parent |
08184128 |
Jan 1994 |
US |
Child |
PCT/US94/04352 |
Apr 1994 |
US |
Parent |
08054806 |
Apr 1993 |
US |
Child |
08184128 |
Jan 1994 |
US |