Frying oil
OwnerJunyin CHEN, Zhukun MA +2inventors
InventorsJunyin CHEN, Zhukun MA, Weilin XUE, Zhenyu ZHAO
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Abstract
A fat composition comprising a frying oil and 0.001%-1.0% of one or more polyglycerol fatty acid esters, wherein the polyglycerol fatty acid esters have a degree of polymerization of 2-4 and an esterification degree of more than 80%, a method of frying food using said fat composition and use of polyglycerol fatty acid esters having an esterification degree of more than 80% in frying oil to improve crispness of food that has been fried in said frying oil.
Claims11
A fat composition comprising a frying oil and 0.001% to 1.0% of one or more polyglycerol fatty acid esters.
Use of polyglycerol fatty acid esters having an esterification degree of more than 80% in frying oil to improve crispiness of food that has been fried in said frying oil.
A method of frying food comprising the following steps:
- a. Heating fat composition comprising a frying oil and 0.001% to 1.0% of polyglycerol fatty acid esters to a temperature of from 170 to 220° C.
- b. Bringing food in the heated fat composition and continue heating until the food is fried,
- wherein the polyglycerol fatty acid esters have an esterification degree of more than 80% and the polyglycerol fatty acid esters have a degree of polymerization of 2 to 4.
Dependencies are inferred from the claim text.