Oil useful for frying and seasoning of food, comprises fatty acids comprising saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and linolenic acid

摘要

Oil useful for frying and seasoning of food, comprises fatty acids comprising saturated fatty acids at 24-26 wt.%, monounsaturated fatty acids at 58.3-61.7 wt.% and polyunsaturated fatty acids at 14.2-15.8 wt.%. The oil exhibits: linolenic acid content of less than 2 wt.%; linoleic acid:alpha-linolenic acid ratio of /~5; alpha-linolenic acid content of greater than 0.6 mg/100 g; and cholesterol content of less than 150 mg/100 g of oil.