French fry parfry oil for reduced freezer clumping

A blended parfry oil for use in parfrying French fry potato strips prior to freezing, wherein freeze clumping of parfried strips is substantially eliminated, said blended parfry oil comprising:

• a hard stock oil component comprising a substantially fully hydrogenated oil having a relatively high crystallization temperature and exhibiting a substantially solid state at room temperature, and further having an Iodine value of not greater than about 10;
• said hard stock oil component being selected from the group consisting essentially of cottonseed and palm oils, and mixtures thereof;
• and
• a substantially zero grams trans fat (ZGTF) liquid stock oil component having a relatively low crystallization temperature and exhibiting a substantially liquid state at room temperature;
• said hard stock oil component being blended together with said liquid stock oil component in a minor proportion of less than about 11% by weight of the blended parfry oil, with said liquid stock oil component comprising the balance of the blended parfry oil, whereby the blended parfry oil exhibits a semi-solid constituency at room temperature.

A blended parfry oil for use in parfrying vegetable pieces potato strips prior to freezing, wherein freeze clumping of parfried pieces is substantially eliminated, said blended parfry oil comprising:

• a hard stock oil component comprising a substantially fully hydrogenated oil having a relatively high crystallization temperature and exhibiting a substantially solid state at room temperature, and further having an Iodine value of not greater than about 10;
• and
• a substantially zero grams trans fat (ZGTF) liquid stock oil component having a relatively low crystallization temperature and exhibiting a substantially liquid state at room temperature;
• said hard stock oil component being blended together with said liquid stock oil component in a minor proportion of less than about 11% by weight of the blended parfry oil, with said liquid stock oil component comprising the balance of the blended parfry oil, whereby the blended parfry oil exhibits a semi-solid constituency at room temperature.