| 摘要 |
A frying fat having improved anti-spattering behaviour due to the presence of a specific phosphatide composition, which phosphatide composition, however, induces only very limited browning on frying. The phosphatide composition is added at a very low concentration level of about 0.01 wt.%. The phosphatide composition used is enriched in PC and PI, at the cost of PE and sugars. |
