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AssigneeKao Corporation
InventorsHideki Yokomichi, Yuji Okauchi, Takeshi Oka, Koichi Okisaka, Hirokazu Kokumai, Shin Koike, Kenta Mori, Mika Tabeta
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A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.
A frying oil or fat composition consisting essentially of a major portion of an oil or a fat, 0.01-5 weight % of a sugar fatty acid ester, and 0.01-5 weight % of a polyglycerol fatty acid ester.
A frying oil or fat composition comprising a major portion of an oil or a fat, 0.01-5 weight % of a sugar fatty acid ester, and 5.50 weight % of a diglyceride.
A frying oil or fat composition consisting essentially of a major portion of an oil or a fat and 0.01-5 weight % of a sugar fatty acid ester, in which the sugar fatty acid ester comprises a sugar fatty acid monoester, a sugar fatty acid diester, a sugar fatty acid triester, and a sugar fatty acid polyester comprising its tetra or higher esters, under the following conditions:
A frying oil or fat composition which consisting essentially of an oil or fat and an emulsifier, wherein the amount of emulsifier is not greater than 4.0 weight % and is selected from the group consisting of sugar fatty acid esters, sorbitol fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, alkylglucosides, erythritol fatty acid esters, and polyoxyethylenesorbitan fatty acid esters, the emulsifier being selected so as to make the oil or fat composition exhibit an interfacial tension of not more than 7 mN/m at 80.degree. C. at a time 3 seconds after the time when the oil or fat composition is mixed with water to form an interface between an oil or fat phase and an aqueous phase.
A frying oil or fat composition consisting essentially of a major portion of an oil or fat, 0.01-5 wt. % of sugar fatty acid ester, 0.01-5 wt. % of a polyglycerol fatty acid ester, and 5-50 wt. % of a diglyceride.
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