Edible vegetable oils including blends comprising of base oils like sunflower, groundnut, mustard, palmolein oils and fortifying/stabilizing oil like sesame oil have been used for preparation of heat resistant frying oil medium . The base oils have been used as it is but purged with nitrogen whereas the fortifying or stabilizing oil has been given temperature treatment i.e. heated in a control condition at different temperatures. The purging of nitrogen has been done to remove moisture, air and or dissolved oxygen and odour factors present in the oil. These factors are proxidants in nature. The base oil and the stabilizing oil have been mixed in a fixed ratio, which was predetermined based on stability, flavour and economy factors. The resultant oil blend has been homogenized with agitation and stabilized at room temperature before use. A moderate moisture product has been prepared to assess the stability and heat resistant capacity of frying oil medium.
