Deep frying has been known since ancient history and brings about an attractive change of flavour, texture and colour in the food. However, deep frying also leads to undesired chemical and physical changes that affect both the quality of the deep-frying medium and the fried food. For us at Kemin, an opportunity to increase the frying life of oil.
10th Edition Brings Frying Home Again
The International Symposium was up to its 10th edition, the first time organised by the German Society for Fat Science in 1973. Ever since, these programs have been held in Europe, Asia and USA. The first symposia focused on analytical methods and chemical criteria (free fatty acids, petrol ether insoluble oxidised compounds, smoke point) for the evaluation of used frying oil quality were discussed and finally proposed with the aim to improve the quality of fried products. And for 2020, frying is coming home again, as the event is back in Germany.
The technical program of this year’s edition will cover all the aspects required to get a better insight into the frying process, the analytical and sensory methods and the evaluation regarding safety and quality of the final product. Among the attendees; all persons from industrial food producers, foodservice and restaurant operations, sciences, official and commercial laboratories, marketing and consumers and suppliers who are involved into the production of fried food, research on the frying process or the assessment of used frying oils or interested in deep-fat frying in general.
Kemin will serve as the event’s Silver Sponsor, to underline our interest, dedication and past work in the field of frying, fats and oils and to support the continued progress made by researchers everywhere. On top of that, we are always looking for label-friendly and natural oil protection solutions. As an innovative company it is quite the honour for us to present a poster on the Symposium.