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.
We develop 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.
Click here if you would like to learn more about how we could use our expertise to successfully co-develop your products.