We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject B (Oleofry)
Project
Project code: 281A602BNZ
Contract period: 01.10.2020
- 31.01.2023
Purpose of research: Applied research
Keywords: Sustainable process and product quality
Usually, liquid vegetable oils or solid fats are used as conventional deep-frying media for the production of deep-fried food or boiled pastries. The aim of the project is to substitute these conventional deep-frying media via oleogels, which display comparable characteristics of solid fats, but are based on structured rapeseed oil or other structured vegetable oils. This has the advantage that the desired properties of the solid fats, such as no oiling during storage or solidification after the deep-frying process, can be combined with the positive nutritional properties of rapeseed oil. These properties are particularly important for the boiling baking of Berliners and quark balls so that the surface of the fried food is no longer oily after baking and the sugar expected by the consumer adheres to it. The oiling of the product that occurs during the storage of for example potato chips can also be avoided in this way. In order to guarantee an optimal shelf life of food fried in oleogels during storage, high oleic acid-rich rapeseed and sunflower oils or antioxidants are used. The work of the MRI will be supported by the economic partner The Lorenz Bahlsen Snack-World GmbH & Co KG Germany (LBS). In this way, it is possible to ensure a high level of practical relevance of the work over the entire duration of the project and to facilitate the transfer of the results into practice at the end of the project.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Food Processing
