Low-saturate frying fat and method of frying food

Details Low-saturate frying fat and method of frying food Low-saturate frying fat and method of frying food

1990-04-06

1991-11-12

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

260409, 2604107, 426601, 426606, A23D 900

Patent

active

050646702

ABSTRACT:
A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40% to about 80% intermediate-melting fat, and about 20% to about 60% unhydrogenated or partially-hydrogenated base oil. If desired, said frying fat may also contain less than about 7% fully- or substantially-hydrogenated hardstock having an iodine value of about 20 or less. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 40% trans-isomers of unsaturated fatty acids (by percentage of total fat); at least about 46% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); and has an iodine value of about 55 to about 75. Said base oil comprises no more than about 11% C.sub.12 -C.sub.18 saturated fatty acids and has an iodine value of about 75 or more.

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"The Role of Fat in Doughnut Frying", The Doughnut Book, Ch. 10, pp. 53-60, published by Naif Publishing, Ltd., 1984.
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