Frying oil composition
JP7863420B2Active Publication Date: 2026-05-21ADEKA CORP
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Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- ADEKA CORP
- Filing Date
- 2022-01-18
- Publication Date
- 2026-05-21
AI Technical Summary
Technical Problem
Existing frying oil compositions fail to effectively suppress the adhesion of fried foods to packaging materials, leading to stickiness and contamination, while also lacking in flavor and richness.
Method used
A frying oil composition containing pork fat, transesterified oil (A), and transesterified oil (B), with specific ratios and compositions of palm oil and highly hydrogenated rapeseed oil, forming a network of fine crystals that reduces adhesion and enhances flavor.
Benefits of technology
The composition effectively suppresses fried food adhesion and contamination, while producing foods with good flavor and richness, maintaining a desirable texture.
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Smart Images
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Abstract
To provide an oil-and-fat composition for frying capable of suppressing adherence of fried food to a wrapping material and contamination of the wrapping material, and obtaining a fried food having excellent flavor or richness.SOLUTION: An oil-and-fat composition for frying contains lard, transesterified oil-and-fat (A) and transesterified oil-and-fat (B). It is to be noted that the transesterified oil-and-fat (A) is transesterified oil-and-fat of oil-and-fat compound obtained by mixing 70 to 99 mass% of palm-based oil and 1 to 30 mass% of extremely hardened rapeseed oil (hydrogenated rapeseed oil) so as to become 100 mass% in total, and the transesterified oil-and-fat (B) is transesterified oil-and-fat palm fractionated soft part oil having an iodine value of 52 to 70.SELECTED DRAWING: None
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