Reduced calorie fried foods
AssigneeArco Chemical Technology, L.P.
InventorCharles F. Cooper
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Abstract
Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are preferably lipids derived from vegetable, animal, or marine sources. Reduced calorie high temperature cooking compositions suitable for frying applications and exhibiting greatly improved resistance to thermal degradation may be obtained by the use of an esterified alkoxylated polyol as the aliphatic ether component.
Claims27
A fried food selected from the group consisting of savory snacks, fried desserts, and fried meats, wherein said fried food is prepared using a composition comprising:
- (a) from about 10 to 90 weight percent of a fatty acid ester of glycerin having an iodine number of at least about 50:
- and
- (b) from about 10 to 90 weight percent of an esterified alkoxylated polyol;
- wherein the value of ##EQU10## in the composition is at least about 0.05.
A fried food selected from the group consisting of savory snacks, fried desserts, and fried meats, wherein said fried food is prepared using a composition comprising:
- (a) from about 10 to 90 weight percent of a C.sub.12 -C.sub.24 fatty acid triglyceride having an iodine number of at least about 50;
- and
- (b) from about 10 to 90 weight percent of an esterified propoxylated glycerin;
- wherein the value of ##EQU14## in the composition is at least 0.15.
Dependencies are inferred from the claim text.