| 摘要 |
The present invention is concerned with a frying fat composition essentially consisting of a mixture of one or more non-digestible polyol fatty acid polyesters and one or more glyceride fats, wherein the composition comprises of from 25% to 75% by weight of said polyesters, the blend of said polyesters having a slip melting point of between 35 and 50 DEG C, and the blend of said glyceride fats having a slip melting point of below 40 DEG C. The frying fat compositions according to the invention offers the advantage that, upon frying, deficiencies such as surface fattiness, poor drip-off and mildewing polyol fatty acid polyester are not observed. Another aspect of the present invention is the ue of a frying fat composition according to the invention for frying food products. Yet another aspect of the invention are fried food products that have been fried in a frying fat according to the invention. |
