FIELD: fat-and-oil industry.
SUBSTANCE: method involves periodically introducing into hot oil aqueous composition containing at least one anti-oxidant selected from the group comprising food acids, esters of glycerin and said food acids, grasses, grass extracts and mixtures thereof. Frying composition contains above aqueous composition and hot culinary oil used in concentration exceeding that of aqueous composition. Additive composition contains water, at least one anti-oxidant selected from the group comprising food acids, esters of glycerin and said food acids, grasses, grass extracts and mixtures thereof, and at least one water-soluble or water-dispersed emulsifier. Method involves periodically introducing into hot oil composition containing water and mixture of anti-oxidants selected from the group comprising food acids, esters of glycerin and said food acids, grasses, grass extracts and mixtures thereof. Said mixture contains at least one double-action additive exhibiting anti-oxidant and emulsifying properties, and at least one grass or grass extract.
EFFECT: increased oil utilization time, provision for eliminating splashing and foaming of hot oil during usage.
62 cl, 9 dwg
