FRYING FAT COMPOSITION

摘要

THE PRESENT INVENTION RELATES TO A FRYING FAT COMPOSITION COMPRISING AT LEAST 70 WT.% OF REFINED FAT AND 5-100 MG/KG, PREFERABLY FROM 6-50 MG/KG OF ?-CAROTENE. THIS FRYING FAT COMPOSITION ENABLES THE PREPARATION OF HIGH QUALITY FRIED FOODSTUFFS USING SHORTENED FRYING TIMES. BY DECREASING FRYING TIMES, ACRYLAMIDE CONTENT OF THE FINAL FRIED PRODUCT CAN BE REDUCED SUBSTANTIALLY.?