Fried foods and snacks are everybody’s all time favorites, regardless of culture, age, gender, country and environment. Fried foods fit in a healthy lifestyle if the diet is balanced and if new generations good quality frying oils are used.

 

Frying fat influences the quality of the food, but the direct influence on flavour is more subtle. The flavour contribution from the oil becomes more pronounced, either positively or negatively, as the oil is used and "conditioned" over time. For frying of snacks and frites, products with a high thermostability have to be used to prevent rapid oxidization and polymerization.

 

Increasing numbers of manufacturers of fried foods and snacks are in search of the best suited frying oil for their applications; frying oils with excellent functionality, with optimum resistance to quality deterioration during use and at the same time minimizing the level of saturated fatty acids to soften the negative health image of fried foods and snacks.

 

Industrial frying companies who already replaced traditional frying oils with the healthy refined sunflower oil experience some negative functionalities of sunflower such as rapid oxidation and polymerization leading to expensive cleaning procedures and French fries sticking together, upon freezing.

 

Unimills has developed frying oils of different formulations to bring out the fullest flavour of fried food and snacks. These oils have improved resistance to quality deterioration during use and also maintain a cap on the SAFA level. Also these new products minimize stickiness of French fries during shelf life and lead to lower cleaning costs resulting from polymerization.

 

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