| 摘要 |
The present invention is concerned with a fat composition suitable for frying, comprising at least 60 wt.% of fat, wherein the fat essentially consists of a mixture of one or more non-digestible polyol fatty acid polyesters and optionally triglyceride fat and the fat comprises from 0.1-50 ppm silicon oil and from 1 to 1000 ppm of an anti-oxidant selected from the group of tocopherols, tocopherol derivatives, tocopherol precursors and mixtures thereof. We have found that off-flavour generation observed when a fat composition containing polyol fatty acid polyesters is used in frying, can very effectively be retarded by the inclusion of an effective amount of, in combination, silicon oil and an anti-oxidant selected from the group of tocopherols, tocopherol derivatives, tocopherol precursors and mixtures thereof. |
