Volume 19, Number 2, Mars-Avril 2012
|Page(s)||96 - 100|
|Section||Dossier : Fonctionnalités des huiles|
|Published online||15 March 2012|
Optimisation du choix de l’huile en friture industrielle : l’exemple Mc Cain
Optimization of oil for industrial frying process: Mc Cain’s testimony
Regulatory and Nutrition Manager, Mc Cain Continental Europe – Parc Scientifique de la Haute Borne - 1 Rue Haddock, 59650 Villeneuve d’Ascq, France
2 ITERG, Institut des Corps Gras, 11 rue Gaspard Monge, Parc Industriel Bersol 2, 33 600 Pessac, France
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.
Key words: industrial frying process / frying oil / oil content / fatty acid / saturated fatty acids / palm oil / sunflower oil / french fries
© John Libbey Eurotext 2012
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