Fat and oil compositions for improving texture

Details Fat and oil compositions for improving texture Fat and oil compositions for improving texture

A - Human Necessities

23

D

A23D 9/00 (2006.01)

Patent

CA 2677658

An oil and fat composition containing 25 to 60% by mass of a palm fractionated soft oil, a polyglycerol fatty acid ester and a cooking oil other than palm oil, wherein the palm fractionated soft oil contains as constituent fatty acids, 25 to 38% by mass of palmitic acid and 40 to 60% by mass of oleic acid, and an O/P ratio (a mass ratio of oleic acid/palmitic acid) is 1.3 or more, the polyglycerol fatty acid ester has an HLB of 1.0 to 7.5, and the content of oleic acid in the constituent fatty acids thereof is from 50 to 90% by mass, and that of stearic acid is from 1.0 to 15% by mass. This oil and fat composition can be preferably used for frying foods, particularly for frying tempura or for deep-frying.

L'invention concerne une composition d'huile et de graisse contenant 25 à 60 % en masse d'une huile douce de palme fractionnée, un ester d'acide gras de polyglycérol et une huile de cuisson autre que l'huile de palme, l'huile douce de palme fractionnée contenant, comme acides gras constitutifs, 25 à 38 % en masse d'acide palmitique et 40 à 60% en masse d'acide oléique et un rapport O/P (un rapport en masse d'acide oléique/acide palmitique) de 1,3 ou plus, l'ester d'acide gras de polyglycérol ayant un HLB de 1,0 à 7,5 et la teneur en acide oléique dans les acides gras constitutifs de celle-ci étant de 50 à 90 % en masse, et celle de l'acide stéarique étant de 1,0 à 15 % en masse. Cette composition d'huile et de graisse peut être, de préférence, utilisée pour frire des aliments, en particulier pour frire de la tempura ou pour une friture profonde.

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