JPS6439954A - Sugar polyester frying medium having improved frying life and food fried thereby - Google Patents

Sugar polyester frying medium having improved frying life and food fried thereby

Info

Publication number
JPS6439954A
JPS6439954A JP63110287A JP11028788A JPS6439954A JP S6439954 A JPS6439954 A JP S6439954A JP 63110287 A JP63110287 A JP 63110287A JP 11028788 A JP11028788 A JP 11028788A JP S6439954 A JPS6439954 A JP S6439954A
Authority
JP
Japan
Prior art keywords
frying
fatty acid
sugar
acid ester
frying medium
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP63110287A
Other languages
Japanese (ja)
Inventor
Robaato Baginsuki Jiyon
Jiyon Waisugaabaa Deibitsudo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of JPS6439954A publication Critical patent/JPS6439954A/en
Pending legal-status Critical Current

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  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: To improve the fry life of a fried food by using a frying medium contg. a specified sugar fatty acid ester and other frying medium component. CONSTITUTION: A sugar fatty acid ester having at least four fatty acid ester groups such as sucrose polyester having a high octaester level is prepd. and 35-100% of the ester is blended with 65-0% other frying medium component such as edible glyceride-base fat or oil material to obtain the objective drying medium. In the sugar fatty acid ester, sugar has 4-8 hydroxyl groups and each fatty acid has 8-22 C atoms, and about >=70% of the ester is in a perfectly esterified state. A food such as French fry, a doughnut, a double pie or meat is immersed in the frying medium and fried.
JP63110287A 1987-05-05 1988-05-06 Sugar polyester frying medium having improved frying life and food fried thereby Pending JPS6439954A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US4621787A 1987-05-05 1987-05-05

Publications (1)

Publication Number Publication Date
JPS6439954A true JPS6439954A (en) 1989-02-10

Family

ID=21942228

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63110287A Pending JPS6439954A (en) 1987-05-05 1988-05-06 Sugar polyester frying medium having improved frying life and food fried thereby

Country Status (3)

Country Link
JP (1) JPS6439954A (en)
AU (1) AU1559788A (en)
FI (1) FI882077A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04341697A (en) * 1991-01-14 1992-11-27 Yamazaki Kensetsu Kk Engine oil replacement system
JPH09154494A (en) * 1995-12-12 1997-06-17 Kao Corp Fried cake

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69008576T2 (en) * 1989-02-24 1994-09-01 Unilever Nv Use of a baking and frying fat composition.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04341697A (en) * 1991-01-14 1992-11-27 Yamazaki Kensetsu Kk Engine oil replacement system
JPH09154494A (en) * 1995-12-12 1997-06-17 Kao Corp Fried cake

Also Published As

Publication number Publication date
FI882077A (en) 1988-11-06
AU1559788A (en) 1988-11-10
FI882077A0 (en) 1988-05-04

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