Seed oil compositions

A method of making a food composition, said method comprising frying a food product or food analog in a refined, bleached, deodorized oil composition comprising linoleic acid or a derivative thereof, and either:

• (a) less than about 2.6 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, the composition having an anisidine value of less than 2, the composition being derived from a non-algal plant oil and being unhydrogenated;
• (b) less than about 3 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, the composition having an anisidine value of less than 0.4, the composition being derived from a non-algal oil;
• (c) less than about 3 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, the composition having an anisidine value of less than 2, and the composition being derived from almond, avocado, babassu, borage, blackcurrant seed, castor bean, coconut, corn, cottonseed, Echium, evening primrose, flax seed, gooseberry, grapeseed, groundnut, hazelnut, linseed, mustard, olive, palm, palm kernel, peanut, perilla, pine seed, poppy seed, pumpkin seed, redcurrant, rice bran, safflower, sesame seed, soybean, sunflower, tea, walnut, or wheat germ oil;
• (d) less than about 3 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, the composition having an anisidine value of less than 2, being derived from soy;
• (e) less than about 3 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, less than 1 wt. % trans-fatty acid based upon the total weight of fatty acids or derivatives thereof in the composition, being derived from soy;
• (f) less than about 3 wt. % α-linolenic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, not more than about 80 wt. % oleic acid or a derivative thereof, based upon the total weight of fatty acids or derivatives thereof in the composition, and at least 800 ppm tocopherols, the composition being derived from soy.