METHODS OF FRYING FOOD USING LOW-LINOLENIC-ACID SOYBEAN OIL

摘要

A frying medium consisting essentially of unmodified low-linolenic-acid soybean oil that contains relatively little saturated fat, and essentially no trans fatty acid, is disclosed. Food fried in this medium has properties comparable to those of food fried in partially hydrogenated higher trans oils. The frying medium can comprise a minor proportion of another type of low linolenic oil, such as cottonseed oil or palm oil, blended with the soybean oil as from 1 to 49 wt.%, alternatively 1 to 25 wt.%, alternatively 1 to 10 wt. %, alternatively 1 to 5 wt.% of the frying medium. The soybean oil of the frying medium can have from 5 wt.% to 15 wt.% palmitic acid; from 2 wt.% to 10 wt.% stearic acid; from 20 wt.% to 50 wt.% oleic acid; from 30 wt.% to 60 wt.% linoleic acid; and from 0.2 wt.% to 3.5 wt.% linolenic acid.