Oil and fat composition for frying

Details Oil and fat composition for frying Oil and fat composition for frying

1997-03-11

1999-04-27

Paden, Carolyn

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...

426601, A23D 9007

Patent

active

058979069

ABSTRACT:
The present invention relates to an oil and fat composition for frying comprising: (A) an oil and fat having a solid fat content of 3 to 20% by weight at 20.degree.C., and (B) a polyglycerin fatty acid ester of 0.01 to 5% by weight based on the total weight of (A) and (B), which has not less than 75% of a degree of esterification thereof and has not less than 90% by weight of the constituting fatty acid of the polyglycerin fatty acid ester which satisfy the following definitions (1) to (3): (1) the content of the saturated fatty acid having 8 to 12 carbon atoms being 10 to 55% by weight; (2) the content of the saturated fatty acid having 14 to 22 carbon atoms being 40 to 80% by weight; and (3) the content of the unsaturated fatty acid having 16 to 22 carbon atoms being 5 to 20% by weight.

REFERENCES:
patent: 3429714 (1969-02-01), Nelson
patent: 4948811 (1990-08-01), Spinner
patent: 5490995 (1996-02-01), Corrigan
patent: 5494693 (1996-02-01), Cooper
patent: 5514405 (1996-05-01), Yokomichi
patent: 5534284 (1996-07-01), Corrigan
patent: 5733594 (1998-03-01), Hirose

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