Process for improving frying fats and the resulting composition

Claim 1

A PROCESS FOR IMPROVING FOODSTUFFS COMPRISING EMULSIONS OF WATER AND FAT WHICH ARE SUITABLE FOR FRYING, WHICH COMPRISES INCORPORATING IN THE FOODSTUFF A SURFACE-ACTIVE SUBSTANCE CONTAINING CARBON, HYDROGEN AND OXYGEN, ANY OTHER ELEMENT PRESENT BEING NITROGEN, SAID SUBSTANCE CONTAINING: ONE TO FIVE-CO GROUPS EACH FORM ING PART OF A RADICAL SELECTED FROM THE CLASS CONSISTING OF -CO,OH AND CO,OCO RADICALS, NOT MORE THAN THREE OF SAID RADICALS BEING -CO.OH RADICALS, TOGETHER WITH AT LEAST ONE ACID RADICAL OF AN ACID SELECTEDD FROM THE CLASS CONSISTING OF ALPHATIC POLYCARBOXYLIC ACIDS, ALIPHATIC AMINOCARBOXYLIC ACIDS AND ALIPHATIC HYDROXYCARBOXYLIC ACIDS, NOT MORE THAN THREE ADDITIONAL HYDROPHILIC GROUPS, THE NUMBER OF SUCH GROUPS BEING AT MOST EQUAL TO THE SUM OF THE CARBOXYL AND ANY ANHYDRIDE GROUPS PRESENT AND AT LEAST TWO LIPOPHILLIC GROUPS BEING AT MOST EQUAL TO THE 30 CARBON ATOMS SELECTED FROM THE CLASS CONSISTING OF SATURATED AND OLEFINICALLY UNSATURATED ALIPHATIC AND CYCLOALIPHATIC HYDROCARBON RADICALS AND HETEROCYCLIC RADICALS CONTAINING ONLY CARBON AND OXYGEN IN THE RING, ALL THE CARBON-CARBON LINKAGES IN SAID COMPOUND BEING PRESENTS IN GROUPS SELECTED FROM THE CLASS CONSISTING OF SATURATED AND OLEFINICALLY UNSATURATED ALIPHATIC GROUPS AND HETEROCYCLIC GROUPS CONTAINING ONLY CARBON AND OXYGEN IN THE RING, THE RATIO BETWEEN THE TOTAL NUMBER OF CARBON ATOMS, AND THE SUM OF THE CARBOXYL AND ANHYDRIDE GROUPS DRIDE GROUPS PRESENT BEING AT LEAST 40:1 WHEN HYDROPHILLIC GROUPS OTHER THAN CARBOXYL AND ANHYDRIDE GROUPS ARE ABSENT AND AT LEAST 55:1 WHEN SUCH OTHER GROUPS ARE PRESENT, AND THE MOLECULAR WEIGHT BEING NOT GREATER THAN 2000.