Vegetabilsk fedtblanding og fødevarer indeholdende en sådan fedtblanding

The present invention relates to a frying fat composition comprising at least 70 wt.% of refined fat and 5 - 100 mg/kg, preferably from 6 - 50 mg/kg of ß-carotene. This frying fat composition enables the preparation of high quality fried foodstuffs using shortened frying times. By decreasing frying...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ZIEVERINK, MARTINUS MATHILDA PIETER, DE RUITER, GERHARD ADRIAAN
Format:	Patent
Sprache:	dan
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a frying fat composition comprising at least 70 wt.% of refined fat and 5 - 100 mg/kg, preferably from 6 - 50 mg/kg of ß-carotene. This frying fat composition enables the preparation of high quality fried foodstuffs using shortened frying times. By decreasing frying times, acrylamide content of the final fried product can be reduced substantially.ß