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AssigneeCosta D'Oro S.p.A.
InventorsUmberto Bracco, Mauro Leonardi, Giovanni Morchio
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There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.
An edible oil composition consisting of a mixture of vegetable oils, the mixture of vegetable oils comprising monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids and antioxidants, with a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in a range from 5 to 8, a percentage by weight of saturated fatty acids (S) in a range from 18 to 22%, and a content of antioxidants in a range from 50 to 500 ppm.
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