Method for frying foods and fried food products
AssigneeFrito-Lay, Inc.
InventorsLucy L. Fan, Alan Wohlman, Bobby J. Longan
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Abstract
A method for counteracting the development of light-induced, undesirable organoleptic characteristics in oil-absorbing foods, especially farinaceous snack foods, fried in cottonseed oil which comprises frying the food in cottonseed oil from which the cyclopropenoid fatty acids have been extensively removed. Light-stable, farinaceous snacks and other food products containing cottonseed oil from which cyclopropenoid fatty acids have been removed are also provided.
Claims8
A method for counteracting the development of light-induced, undesirable organoleptic characteristics in an oil-absorbent, farinaceous food fried in cottonseed oil which comprises frying said food in non-hydrogenated cottonseed oil in which the cyclopropenoid fatty acid content is about 0.1% or less and sufficiently low to resist the development of said characteristics.
Dependencies are inferred from the claim text.