Liquid edible oil continuous frying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsifier; from 0.1 to 1.2 wt. % of particulate anti-spattering agent; at most 3 wt. % of water-phase; at most 0.5 wt. % of protein.
