IMPROVED DELIVERY SYSTEM AND METHOD FOR REDUCING OXIDATION AND RANCIDITY OF EDIBLE COOKING OILS AND/OR FATS

摘要

An improved method and capsule for the controlled addition of antioxidant to an edible cooking oil composition includes an edible capsule shell containing a predetermined amount of an approved antioxidant such as BHA, BHT or TBHQ or any of the other known antioxidants. The capsule assures that a known amount of antioxidant is added, and the capsule is of a density such that it sinks to the bottom of the heated oil. The heat softens the capsule wall, which is preferably gelatin, and causes a pressure increase within the capsule to rupture the same and release the antioxidant. Various materials and suggested amounts are disclosed with reference to the size of the fryer to which the antioxidant is added.