Fryer cooking oil compositions and methods of use

Abstract

The present disclosure provides a fryer containing a microbially derived oil; comprising a content of monounsaturated fat of at least 90% wt., a polyunsaturated fat of up to 3%, or both, where the fryer consumes less power to cook a food type, as compared to a fryer comprising a plant derived oil used to cook an identical food type, the oil having less aldehydes, alkenals, or alkadenials after cooking as compared to a plant derived oil, in which the oil or fried food comprises a reduced content of total polar materials as compared to a same food cooked in a plant derived oil at a same temperature for a same time, optionally, in which the oil prevents or reduces adhesion of a first particle of the food to a second particle of the food when cooked in the microbially derived oil.

Dependencies are inferred from the claim text.