AN OIL BLEND OF SYNERGISTICALLY LOW OXIDATION VALUE

摘要

Cost saving edible oil blends of plant or vegetable source comprising a low percentage by weight of at least one high oleic acid oil, a complementary high percentage by weight of at least one non- high oleic acid oil and antioxidant additives in an amount that does not affect organoleptic quality, the oil blends presenting a highly effective synergistic oxidation hindering effect at frying conditions.