Patent ID: 8187657
Filing Date: 2012-05-29
Classification: A23D,A23G,A23L,A23V,C11B

Abstract:
1. A method for producing a fried snack food having reduced surface oiliness, comprising heating a fat-based composition comprising at least one triglyceride-based edible oil or fat, and between 3% and 50% by weight of triglyceride recrystallized phytosterols (TRPs), to a temperature sufficient to fry a snack food, and frying a snack food in said fat-based composition, wherein said fat-based composition comprises 2% to 25% by weight of non-esterified phytosterols, and wherein said TRPs precipitate and recrystallize at room temperature; said TRPs are formed without segregating said phytosterols from said triglyceride-based edible fat-containing composition; and said TRPs have a reduced melting temperature compared to segregated phytosterols.