Frying using foamed oil or fat - contg. an emulsifier esp. lecithin as foaming agent

摘要

Frying is carried out using a mixture of oil or fat with sufficient emulsifier to cause foaming, so that the level of the oil or fat is raised by >=25%. The emulsifier is e.g. citric acid esters of mono- and diglycerides, Na stearyl fumarate, Na sulphoacetate deriv. of mono- and diglycerides etc., and esp. lecithin. The amt. employed is pref. sufficient to raise the height of the frying medium by about 8 times. Typically 3-35, esp. 4-10 wt.% lecithin is used. Less frying medium is required and spattering is reduced or eliminated.