An edible oil composition, particularly for frying and cooking foods, showcases a high stability under thermal stress, with less degradation during frying and cooking and less absorption the degradation products on the surface of the food. The composition includes vegetable oils characterized by a weight ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5:8, a percentage by weight of saturated fatty acids in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.
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