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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.

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