FRYING OIL COMPOSITION AND PROCESS OF PRODUCTION

摘要

An edible oil composition suitable for frying uses is described. The composition comprises (a) a liquid oil, (b) an emulsifier, (c) a browning substance, and (d) an effective amount of a stabilizing material. The stabilizing material forms 1% or less of the total weight of the composition and is selected from fully or partly hardened fats or oils with a slip melting point of at least 45 DEG C. The composition has good storage stability, avoids unpleasant spattering and provides excellent tasting and stable sauces after frying and mixing with water.