The present invention relates to the field of edible oils, especially edible oils for the preparation of fried, baked or cooked food products and frying oils for room temperature stored fried food products such as snacks. The basic requirements for frying fat and oil are heat stability and oxidation stability. Additional requirements are that it should be cost-effective, have acceptable taste, be processable (e.g., flowable at ambient temperature) and organoleptically acceptable. The present invention provides edible oil compositions comprising a synergistic combination of anti-oxidants and fatty acids which gives nutrients along with all its goodness and freshness throughout shelf, frying and ingestion phases. The blend of the three anti-oxidants provides high stability, low rancidity and low oil uptake by fried foodstuff, without compromising on the palatability and also helps reduce cholesterol and inflammatory biomarkers.
