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Francisco J Sanchezmuniz - One of the best experts on this subject based on the ideXlab platform.
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fatty acid changes in high oleic acid sunflower oil during successive deep fat fryings of Frozen Foods
Food Science and Technology International, 2001Co-Authors: C Cuesta, A Romero, Francisco J SanchezmunizAbstract:El aceite de girasol con alto contenido en acido oleico es un aceite monoinsaturado que se utiliza cada vez mas en fritura. Se ha estudiado la alteracion de este aceite despues de 20 frituras con distintos tipos de alimentos congelados mediante la adicion frecuente de aceite sin usar (FR) o sin adicion (NR). Se determino y comparo la concentracion de acidos grasos totales alterados y el perfil de acidos grasos en el aceite del bano y en la grasa extraida de las patatas congeladas despues de ambas frituras. Los acidos grasos alterados totales aumentaron de forma lineal durante las 20 frituras tanto en la modalidad FR como en la NR, y tanto en el aceite del bano como en la grasa extraida de las patatas. Aun cuando las diferencias no fueron relevantes, los cambios producidos tendieron a ser mayores en la modalidad NR y en la grasa extraida como consecuencia de la renovacion y del intercambio de grasa entre el medio de fritura y las patatas. La disminucion de acido oleico en el aceite de la freidora fue mas pronunciada (p 0,01) en los aceites que en las correspondientes grasas extraidas. Sin embargo, otros acidos grasos permanecieron bastante estables o tendieron a aumentar durante la fritura con ambos metodos. Por tanto, los resultados senalan que la medida de acidos grasos alterados resulta ser una herramienta util para estudiar aceites de fritura y que las variaciones obtenidas en el perfil de acidos grasos deben relacionarse no solo con la degradacion de los acidos grasos insaturados, sino tambien con las migraciones de algunos de ellos desde el alimento prefrito congelado al aceite del bano y viceversa, tal como revela la composicion de la grasa extraida de las patatas.
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trans fatty acid production in deep fat frying of Frozen Foods with different oils and frying modalities
Nutrition Research, 2000Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Abstract Frying process has been considered to be a source of trans fatty acids. However, most trans fatty acids found in Foods would come from the oil used and not from the process itself. To test this, the trans fatty acid production was measured frying in extra virgin olive oil (EVOO), high oleic sunflower oil (HOSO) and sunflower oil (SO) various Frozen Foods 20 times with frequent replenishment (FR) or without replenishment (NR) of the used oil with fresh oil during the frying. Further, the fat extracted from potatoes fried in the EVOO, HOSO and SO from the frying 8 and 20 was also analyzed by gas liquid chromatography to compare it trans fatty acid profile with that of the corresponding fryer oil. Trans fatty acids appear in lower amounts than 5 mg/g oil or fat in both FR and NR. Elaidic acid was the most abundant trans fatty acid in EVOO or in the fat extracted from EVOO fried potatoes while trans linoleic isomers were more abundant in SO. HOSO was in between. Present data suggest that frequent addition of fresh oil through the frying process minimizes the fatty acid changes contributing to obtain fried Foods with less amount of trans fatty acids. The consumption of a large standard ratio (∼ 140 g) of these fried potatoes would implied the irrelevant amount of less than 0.13 g of trans fatty acids.
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effect of oil replenishment during deep fat frying of Frozen Foods in sunflower oil and high oleic acid sunflower oil
Journal of the American Oil Chemists' Society, 1998Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various Frozen Foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the Frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of Frozen Foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils.
A Romero - One of the best experts on this subject based on the ideXlab platform.
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fatty acid changes in high oleic acid sunflower oil during successive deep fat fryings of Frozen Foods
Food Science and Technology International, 2001Co-Authors: C Cuesta, A Romero, Francisco J SanchezmunizAbstract:El aceite de girasol con alto contenido en acido oleico es un aceite monoinsaturado que se utiliza cada vez mas en fritura. Se ha estudiado la alteracion de este aceite despues de 20 frituras con distintos tipos de alimentos congelados mediante la adicion frecuente de aceite sin usar (FR) o sin adicion (NR). Se determino y comparo la concentracion de acidos grasos totales alterados y el perfil de acidos grasos en el aceite del bano y en la grasa extraida de las patatas congeladas despues de ambas frituras. Los acidos grasos alterados totales aumentaron de forma lineal durante las 20 frituras tanto en la modalidad FR como en la NR, y tanto en el aceite del bano como en la grasa extraida de las patatas. Aun cuando las diferencias no fueron relevantes, los cambios producidos tendieron a ser mayores en la modalidad NR y en la grasa extraida como consecuencia de la renovacion y del intercambio de grasa entre el medio de fritura y las patatas. La disminucion de acido oleico en el aceite de la freidora fue mas pronunciada (p 0,01) en los aceites que en las correspondientes grasas extraidas. Sin embargo, otros acidos grasos permanecieron bastante estables o tendieron a aumentar durante la fritura con ambos metodos. Por tanto, los resultados senalan que la medida de acidos grasos alterados resulta ser una herramienta util para estudiar aceites de fritura y que las variaciones obtenidas en el perfil de acidos grasos deben relacionarse no solo con la degradacion de los acidos grasos insaturados, sino tambien con las migraciones de algunos de ellos desde el alimento prefrito congelado al aceite del bano y viceversa, tal como revela la composicion de la grasa extraida de las patatas.
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trans fatty acid production in deep fat frying of Frozen Foods with different oils and frying modalities
Nutrition Research, 2000Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Abstract Frying process has been considered to be a source of trans fatty acids. However, most trans fatty acids found in Foods would come from the oil used and not from the process itself. To test this, the trans fatty acid production was measured frying in extra virgin olive oil (EVOO), high oleic sunflower oil (HOSO) and sunflower oil (SO) various Frozen Foods 20 times with frequent replenishment (FR) or without replenishment (NR) of the used oil with fresh oil during the frying. Further, the fat extracted from potatoes fried in the EVOO, HOSO and SO from the frying 8 and 20 was also analyzed by gas liquid chromatography to compare it trans fatty acid profile with that of the corresponding fryer oil. Trans fatty acids appear in lower amounts than 5 mg/g oil or fat in both FR and NR. Elaidic acid was the most abundant trans fatty acid in EVOO or in the fat extracted from EVOO fried potatoes while trans linoleic isomers were more abundant in SO. HOSO was in between. Present data suggest that frequent addition of fresh oil through the frying process minimizes the fatty acid changes contributing to obtain fried Foods with less amount of trans fatty acids. The consumption of a large standard ratio (∼ 140 g) of these fried potatoes would implied the irrelevant amount of less than 0.13 g of trans fatty acids.
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effect of oil replenishment during deep fat frying of Frozen Foods in sunflower oil and high oleic acid sunflower oil
Journal of the American Oil Chemists' Society, 1998Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various Frozen Foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the Frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of Frozen Foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils.
C Cuesta - One of the best experts on this subject based on the ideXlab platform.
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fatty acid changes in high oleic acid sunflower oil during successive deep fat fryings of Frozen Foods
Food Science and Technology International, 2001Co-Authors: C Cuesta, A Romero, Francisco J SanchezmunizAbstract:El aceite de girasol con alto contenido en acido oleico es un aceite monoinsaturado que se utiliza cada vez mas en fritura. Se ha estudiado la alteracion de este aceite despues de 20 frituras con distintos tipos de alimentos congelados mediante la adicion frecuente de aceite sin usar (FR) o sin adicion (NR). Se determino y comparo la concentracion de acidos grasos totales alterados y el perfil de acidos grasos en el aceite del bano y en la grasa extraida de las patatas congeladas despues de ambas frituras. Los acidos grasos alterados totales aumentaron de forma lineal durante las 20 frituras tanto en la modalidad FR como en la NR, y tanto en el aceite del bano como en la grasa extraida de las patatas. Aun cuando las diferencias no fueron relevantes, los cambios producidos tendieron a ser mayores en la modalidad NR y en la grasa extraida como consecuencia de la renovacion y del intercambio de grasa entre el medio de fritura y las patatas. La disminucion de acido oleico en el aceite de la freidora fue mas pronunciada (p 0,01) en los aceites que en las correspondientes grasas extraidas. Sin embargo, otros acidos grasos permanecieron bastante estables o tendieron a aumentar durante la fritura con ambos metodos. Por tanto, los resultados senalan que la medida de acidos grasos alterados resulta ser una herramienta util para estudiar aceites de fritura y que las variaciones obtenidas en el perfil de acidos grasos deben relacionarse no solo con la degradacion de los acidos grasos insaturados, sino tambien con las migraciones de algunos de ellos desde el alimento prefrito congelado al aceite del bano y viceversa, tal como revela la composicion de la grasa extraida de las patatas.
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trans fatty acid production in deep fat frying of Frozen Foods with different oils and frying modalities
Nutrition Research, 2000Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Abstract Frying process has been considered to be a source of trans fatty acids. However, most trans fatty acids found in Foods would come from the oil used and not from the process itself. To test this, the trans fatty acid production was measured frying in extra virgin olive oil (EVOO), high oleic sunflower oil (HOSO) and sunflower oil (SO) various Frozen Foods 20 times with frequent replenishment (FR) or without replenishment (NR) of the used oil with fresh oil during the frying. Further, the fat extracted from potatoes fried in the EVOO, HOSO and SO from the frying 8 and 20 was also analyzed by gas liquid chromatography to compare it trans fatty acid profile with that of the corresponding fryer oil. Trans fatty acids appear in lower amounts than 5 mg/g oil or fat in both FR and NR. Elaidic acid was the most abundant trans fatty acid in EVOO or in the fat extracted from EVOO fried potatoes while trans linoleic isomers were more abundant in SO. HOSO was in between. Present data suggest that frequent addition of fresh oil through the frying process minimizes the fatty acid changes contributing to obtain fried Foods with less amount of trans fatty acids. The consumption of a large standard ratio (∼ 140 g) of these fried potatoes would implied the irrelevant amount of less than 0.13 g of trans fatty acids.
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effect of oil replenishment during deep fat frying of Frozen Foods in sunflower oil and high oleic acid sunflower oil
Journal of the American Oil Chemists' Society, 1998Co-Authors: A Romero, C Cuesta, Francisco J SanchezmunizAbstract:Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various Frozen Foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the Frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of Frozen Foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils.
Efsa Panel on Food Contact Materials, Enzymes And Processing Aids - One of the best experts on this subject based on the ideXlab platform.
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Safety assessment of the active substance polyacrylic acid, sodium salt, cross‐linked, for use in active food contact materials
Wiley, 2018Co-Authors: Efsa Panel on Food Contact Materials, Enzymes And Processing Aids, Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad GrobAbstract:Abstract The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of polyacrylic acid, sodium salt, cross‐linked, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or Frozen Foods such as meat, poultry and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, cross‐linked is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that the non‐cross‐linked polymer and the cross‐linkers do not raise a concern for genotoxicity. The CEP Panel concluded that the use of this polyacrylic acid, sodium salt, cross‐linked, does not raise a safety concern when used in absorbent pads in the packaging of fresh or Frozen Foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded
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Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials
2018Co-Authors: Efsa Panel on Food Contact Materials, Enzymes And Processing Aids, Silano Vittorio, Baviera, Jose Manuel Barat, Bolognesi Claudia, Brueschweiler, Beat Johannes, Chesson Andrew, Cocconcelli, Pier Sandro, Crebelli Riccardo, Gott, David Michael, Grob KonradAbstract:The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of polyacrylic acid, sodium salt, cross-linked, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or Frozen Foods such as meat, poultry and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, cross-linked is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that the non-cross-linked polymer and the cross-linkers do not raise a concern for genotoxicity. The CEP Panel concluded that the use of this polyacrylic acid, sodium salt, cross-linked, does not raise a safety concern when used in absorbent pads in the packaging of fresh or Frozen Foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded
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Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials
'Wiley', 2018Co-Authors: Efsa Panel on Food Contact Materials, Enzymes And Processing Aids, Poças, Maria De Fátima TavaresAbstract:The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of polyacrylic acid, sodium salt, cross-linked, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or Frozen Foods such as meat, poultry and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, cross-linked is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that the non-cross-linked polymer and the cross-linkers do not raise a concern for genotoxicity. The CEP Panel concluded that the use of this polyacrylic acid, sodium salt, cross-linked, does not raise a safety concern when used in absorbent pads in the packaging of fresh or Frozen Foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded.info:eu-repo/semantics/publishedVersio
Flavourings And Processing Aids - One of the best experts on this subject based on the ideXlab platform.
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Safety assessment of the active substance polyacrylic acid, sodium salt, cross‐linked, for use in active food contact materials
'Wiley', 2016Co-Authors: Efsa Panel On Food Contact Materials, Flavourings And Processing AidsAbstract:Abstract This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) deals with the safety assessment of polyacrylic acid, sodium salt, cross‐linked ■■■■■, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or Frozen Foods such as meat, poultry and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, cross‐linked ■■■■■ is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that non‐cross‐linked polymer and the cross‐linkers do not raise a concern for genotoxicity. The CEF Panel concluded that the use of this polyacrylic acid, sodium salt, cross‐linked ■■■■■, does not raise a safety concern when used in absorbent pads in the packaging of fresh or Frozen Foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded
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Scientific Opinion on safety assessment of the active substance, polyacrylic acid, sodium salt crosslinked, for use in active food contact materials
Wiley, 2014Co-Authors: Efsa Panel On Food Contact Materials, Flavourings And Processing AidsAbstract:This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids deals with the safety assessment of polyacrylic acid, sodium salt, crosslinked, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or Frozen Foods such as meat, poultry, and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, crosslinked is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that non-crosslinked polymer and the crosslinkers do not raise a concern for genotoxicity. The CEF Panel concluded that the use of the substance polyacrylic acid, sodium salt, crosslinked, does not raise a safety concern when used in absorbent pads in the packaging of fresh or Frozen Foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded
