EDIBLE OIL COMPOSITION FOR FRYING FOOD PRODUCTS

• Main Authors: ZUCCHI, Giovanni, MATTEI, Alissa, CERULLO, Maria
• Format: Patent
• Language: English; French
• Published: 29.08.2024
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

An edible oil composition, usable for frying or cooking food products, comprises a vegetable oil component and an antioxidant component. The vegetable oil component is a high oleic acid sunflower seed oil, having a minimum content of oleic acid equal to 84%, and the antioxidant component is a tocopherol-rich extract, which is contained in the composition in a concentration of 400 - 850 ppm. L'invention concerne une composition d'huile comestible, utilisable pour la friture ou la cuisson de produits alimentaires, qui comprend un composant d'huile végétale et un composant antioxydant. Le composant d'huile végétale est une huile de graines de tournesol riche en acide oléique, ayant une teneur minimale en acide oléique égale à 84 %, et le composant antioxydant est un extrait riche en tocophérol, qui est contenu dans la composition à une concentration de 400 à 850 ppm.