As of 2007, KFC utilizes low-linolenic soybean oil for its frying purposes.
This specific type of soybean oil differs significantly from typical hydrogenated soybean oil because it contains a reduced amount of linolenic acid. This change was implemented to improve the oil's stability, flavor, and reduce trans fats.
Here's a breakdown of why low-linolenic soybean oil is used:
- Reduced Linolenic Acid: Lower linolenic acid content contributes to a more stable oil during the high-temperature frying process. This reduces the formation of undesirable flavors and odors.
- Flavor Stability: This type of oil helps maintain the intended flavor profile of KFC's fried chicken.
- Health Considerations: The move to low-linolenic soybean oil aimed to reduce trans fats in KFC's products, aligning with consumer health trends and dietary guidelines at the time.
It's important to note that ingredient formulations can change over time based on supply chain factors, health regulations, and evolving consumer preferences. While low-linolenic soybean oil was the stated oil used as of 2007, it's always best to check KFC's official website or contact their customer service for the most up-to-date information regarding their ingredients.
