METHOD FOR PREVENTING OFF-FLAVOUR DURING DEEP FRYING

摘要

The invention provides a method for preventing or reducing perceivable off-flavour during frying of foodstuff in triglyceride fat that has been used before for deep frying of foodstuff, by adding foodgrade material to the frying fat prior to the frying characterised in that the foodgrade material is fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance, and that the foodgrade material is added in an amount such that an amount of 10-500 ppm of flavour substance in the total amount of frying fat is obtained. Also provided is a packed portion comprising 0.3-100 g of fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance, for use in the present method. Further provided is a pack comprising at least 2 separately packed parts, one part of which comprises fresh frying fat and at least one part of which comprises fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance.