Optimisation du choix de l’huile en friture industrielle : l’exemple Mc Cain

Abstract

To illustrate the industrial use of oil in frying process, here is a testimony of Mc Cain Continental Europe’s Regulatory and Nutrition Manager, Pierre Gond_e. He underlines the continuous striving for optimization, dealing with nutrition improvement, regulatory impediments, technical limitation and constraints, cost of raw materials and the need for international harmonisation of the process within the Group. He answered questions of Odile Morin, an expert from ITERG, the French institute for fats and oils.

Keywords

• industrial frying process
• frying oil
• oil content
• fatty acid
• saturated fatty acids
• palm oil
• sunflower oil
• french fries