Low calorie oils which develop characteristic flavor notes during frying

摘要

Frying oil compositions comprising fatty-acid esterified propoxylated glycerin having the fatty acids derived from natural beef or animal tallow. The compositions develop characteristic flavor notes during frying and impart a savory beefy or tallow flavor to the fried foods. The compositions are non-digestible and thus add no caloric content to the fried foods, and the compositions have significantly less cholesterol compared to conventional animal fats traditionally used as a frying oil for fried foods.