UTILIZATION OF SUNFLOWER OILS IN INDUSTRIAL FRYING OPERATIONS

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.

Programme(s)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Topic(s)

• 312 - Food quality

Call for proposal

Data not available

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Institut National de la Recherche Agronomique (INRA)

Address

17 Rue Sully
21034 Dijon
France

 

Participants (7)

C.S.I.C.

Spain

Address

Serrano 117
28006 Madrid

 

Hannah Research Institute

United Kingdom

Address

KA6 5HL Ayr

 

Institut des Corps Gras

France

Address

Rue Monge Parc Industriel De Pessac
33600 Pessac

 

MEDEOL

France

Address

122 Avenue Du General Leclerc
92103 Boulogne-billancourt

 

RAISIO GROUP

Finland

Address

21201 Raisio

 

SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES

Sweden

Address

75007 Uppsala

 

TNO

Netherlands

Address

P.o. Box 360
3700 AJ Zeist