Use of a fat composition in frying

Details Use of a fat composition in frying Use of a fat composition in frying

A - Human Necessities

23

D

99/156, 99/21

A23D 9/00 (2006.01) A23D 9/02 (2006.01) A23L 1/01 (2006.01) A23L 1/307 (2006.01) A23L 1/308 (2006.01)

Patent

CA 2010576

L 7213 (R) ABSTRACT The present invention is concerned with a method of frying foodstuffs comprising using a fat composition containing at least 60 wt.% fat, wherein the fat essentially consists of a mixture of one or more non- digestible polyol fatty acid polyesters and optionally triglyceride fat, the mixture of polyol fatty acid polyesters containing less than 12% unsaturated fatty acid residues and having a slip melting point of less than 50°C. The use of the above fat composition in a method of frying foodstuffs offers the advantage, as compared with the use of polyol fatty acid polyester containing compositions known in the art, that only limited polymerization is observed and, due to the relatively low slip melting point, a better mouthfeel is obtained.

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