By Rossell J.B.
Edited through one of many world's prime specialists within the box, ''Frying: enhancing Quality'' covers the most important concerns regarding fried product caliber. the themes coated comprise the marketplace for fried meals, well-being concerns, the composition of frying oils, the dimension of oil and fats caliber and authenticity, the packaging of fried meals and frying oils, maximizing the flavour of fried items, maximizing the feel and colour of fried items, the manufacture of pre-fried meals, dealing with potato crisp processing, and production French fries.
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Extra info for Frying: Improving Quality
1472 of 1/12/89 E8 used oil: Order of 26/1/89 as amended E9 packaging: Law no.
The reason is that it would be a restraint of free trade to ban its sale. The only grounds for such a ban are safety issues, and the country where a manufacturer tried to sell the food would have to take legal action to prevent sale. The furore over beef suspected of BSE contamination demonstrates just how much burden of proof is required of a threat to safety. 3). Several countries specify a maximum frying temperature, although France makes an exception in respect of especially stable oils, when 200ºC is permitted.
By contrast, EU Directive 1139/98, and national legislation based on it, defined ‘genetically modified’ as containing new DNA or protein. Additives were not within its scope, and the legislation envisaged a ‘negative list’ and a de minimis threshold. Subsequently, the EC bowed to the pressure, so that Directive 50/2000 extended the law to additives and flavourings, while 49/2000 established the de minimis threshold at 1% of adventitious contamination. This threshold does not allow 1% of GM material, it merely states that for food from a non-GM source, a 1% nondeliberate contamination is not illegal.
Frying: Improving Quality by Rossell J.B.