Objective
Industrial deep fat frying of chips and french fries usually uses palm oil containing saturated fatty acids or partially dehydrogenated oils containing trans-fatty acids. In this respect, palm oil could be replaced by sunflower oil, which contains a higher proportion of unsaturated fatty acids. The objectives of the proposal are to determine the relationships between the degree of saturation of the oil and, on the other hand, its performance during frying and the value of the final food, by sensory and nutritional studies.
Fields of science
Topic(s)
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
Institut National de la Recherche Agronomique (INRA)
Address
17 Rue Sully
21034 Dijon
France
21034 Dijon
France
See on map
Participants (7)
C.S.I.C.
Spain
Address
Serrano 117
28006 Madrid
28006 Madrid
See on map
Hannah Research Institute
United Kingdom
Address
KA6 5HL Ayr
See on map
Institut des Corps Gras
France
Address
Rue Monge
Parc Industriel De Pessac
33600 Pessac
33600 Pessac
See on map
MEDEOL
France
Address
122 Avenue Du General Leclerc
92103 Boulogne-billancourt
92103 Boulogne-billancourt
See on map
RAISIO GROUP
Finland
Address
21201 Raisio
See on map
SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES
Sweden
Address
75007 Uppsala
See on map
TNO
Netherlands
Address
P.o. Box 360
3700 AJ Zeist
3700 AJ Zeist
See on map