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Contenido archivado el 2024-04-19

UTILIZATION OF SUNFLOWER OILS IN INDUSTRIAL FRYING OPERATIONS

Objetivo



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.

Convocatoria de propuestas

Data not available

Régimen de financiación

CSC - Cost-sharing contracts

Coordinador

Institut National de la Recherche Agronomique (INRA)
Aportación de la UE
Sin datos
Dirección
17 RUE SULLY
21034 DIJON
Francia

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Coste total
Sin datos

Participantes (7)