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Content archived on 2024-04-19

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.

Call for proposal

Data not available

Coordinator

Institut National de la Recherche Agronomique (INRA)
EU contribution
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Address
17 RUE SULLY
21034 DIJON
France

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Total cost
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Participants (7)