FAQ about frying oil and technologies

Frequently Asked Questions

What does it mean HOSO?

High oleic sunflower oil (HOSO) is a sunflower oil with and Omega 9 unsaturated fatty acid (oleic acid) content higher than normal sunflower oil (75% or higher oleic acid in HOSO versus 25-30% in normal sunflower oil). HOSO is produced from special non-GMP varieties of sunflower seeds with higher oleic acid content.

What is Omega 3?

Omega 6 fatty acids are also essential fatty acids. Like Omega 3, they play a key role in the body but they cannot be synthetized. An important source of Omega 6 fatty acids are vegetable oils like sunflower oil. It is important to have a proper balance of Omega 3 and Omega 6 fatty acids in the diet.

What is Omega 6?

Omega 9 fatty acids are another class of fatty acids. They are however not essentials as the body can synthetize them. The most well known of the Omega 9 fatty acid is oleic acid. You find high levels of oleic acid in olive oil (55-83%) and in HOSO (75-90%).

What is Omega 9?

E900 is an approved food additives to be used in vegetable oils and fats. It is an anti-foaming agent. It will prevent the formation of gas bubbles during frying.

What is anti-foaming agent (Е900)?

BungePro Cuisine recipes were developed together with the help of Bunge’s European Innovation center in Hungary and experienced chefs.

Who developed the BungePro recipes?

BungePro Cuisine is a specially developed recipe, with an optimal ratio of sunflower oil / high oleic sunflower oil and anti-foaming agent, to significantly reducs the oxidation process during frying

Frying oil for up to 30 hours of frying* F1 TM Bunge ProCuisine

Refined sunflower oil, antifoaming agent E900 (0.001%)
Smoking point 225°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 42 hours of frying* F1 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 5 days of testing, 120 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to 30 hours (5 days for 6 hours) and filtering it as indicated above, its quality indicators, such as general polar compounds and polymers, remain within the limits of standards and make up 23.3% general polar compounds and 11% polymers.

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 30 hours of frying, an average of 6 hours of frying over 5 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product.

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Frying oil for up to 42 hours of frying* F5 TM Bunge ProCuisine

Mix of refined high oleic (50%) and refined sunflower oil (50%), antifoaming agent E900 (0.001%)
Smoking point 230°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 42 hours of frying*F5 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 7 days of testing, 168 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to 42 hours (7 days for 6 hours) and filtering it as indicated above, its quality indicators, such as total polar compounds, remain within the limits of standards and make up 19.8%/

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 42 hours of frying, an average of 6 hours of frying over 7 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product.

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Frying oil for up to 72 hours of frying* F10 TM Bunge ProCuisine

Refined high oleic sunflower oil, antifoaming agent E900 (0.001%)
Smoking point 240°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 72 hours of frying* F10 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 12 days of testing, 288 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to72 hours (12 days for 6 hours) and filtering it as indicated above, its quality indicators, such as general polar compounds and polymers, remain within the limits of standards and make up 23.3% general polar compounds and 11% polymers.

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 72 hours of frying, an average of 6 hours of frying over 12 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product

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