Sugar polyester frying mediums with improved frylife and foods fried in the frying mediums

摘要

The invention encompasses a method of frying foods in frying mediums having improved heat stability and improved frylife, as well as the fried fat-containing food compositions. The frying mediums comprise from about 35% to about 100% sugar polyesters and from about 0% to about 65% other frying medium ingredients, where not less than about 70% of the sugar polyesters are completely esterified. The invention also relates to food compositions that are fried in the present frying mediums.