The same parameters using HO-SO were 0.327, 82.0 and 21 respectively, with traditional frying and they were 0.099, 33.3 and 6.4, respectively with vacuum frying The OS was 2.44 and 7.95 with TBHQ-SO traditional frying and vacuum frying, respectively, and with HO-So they were 0.65 and 2.67, respectively.