![Holl OIl fried fries Fries banner](/documents/422476/628682/o-s-r.png/d696e017-f64d-432b-830a-44bd32162b9d?t=1499081009000)
![Flower background Flower image](/documents/422476/628682/flower+background.jpg/57997c6b-f700-4292-869f-c2c57674fa33?t=1499081001000)
Organoleptic qualities of the HOLL Oil
An 8-member panel appreciated the color of the fries, especially the golden color.
![Differences between oils Fries differences](/documents/422476/628682/group-22.png/cd46b482-9e8c-46e3-a7ae-00b1dcb3f702?t=1499081005000)
Appreciation of the golden color after 1, 25, 50 or 80 cycles of frying
![Appreciation of the golden color title Appreciation of the golden color alt](/documents/422476/628702/group-27.png/7983ca3b-9060-4bb6-b020-8c62b5944852?t=1499240349802)
Cycles of frying
![explanation image title explanation image alt](/documents/422476/628702/graph_explain.png/986cf436-981c-463b-afd2-1c362478a2cc?t=1499079370000)
Fries cooked in HOLL oil have a golden color, "the original color of the fries", well appreciated by the consumer even after 80 cycles of frying.
Averaged acceptance sensory scores for products fried in different oils
Always a good appreciation of food fried in HOLL oil.
![Averaged acceptance title blocks Averaged acceptance alt blocks](/documents/422476/628682/group-24-1.png/75fb749d-1392-49d7-8d20-d9dd7302be90?t=1499081005000)
![](/documents/422476/628706/rectangle-15-copy-62.png/3a840ac5-c821-4b36-9f5d-0544c1fbe156?t=1499239853809)
HOLLCAN (HOLL oil)
![](/documents/422476/628706/rectangle-15-copy-65.png/3ed1e27b-bcde-4e60-a432-49a5d5dcf691?t=1499079641000)
HCAN (Hydrogenated rapeseed oil)
![](/documents/422476/628706/rectangle-15-copy-67.png/f9236a5c-5a00-44de-bb1d-bc10f6f5fac6?t=1499079642000)
HSOY (Hydrogenated soybean oil)
![](/documents/422476/628706/rectangle-15-copy-61.png/053b595e-5658-40ba-9021-38b6124a6fd5?t=1499079641000)
CAN (Conventional rapeseed oil)
![](/documents/422476/628706/rectangle-15-copy-66.png/fad67326-0aa6-49a7-abef-9850aaba46ac?t=1499079641000)
SOY (Soybean oil)
Changes in color during rotational frying in different oils
Lesser color degradation for HOLL oil
![Averaged lines title Averaged lines alt](/documents/422476/628682/frying_time.png/87170e6d-d355-44fc-a209-df489cb3c866?t=1499081002000)
![](/documents/422476/628706/triangle-2-copy-13.png/67d37d77-b0f8-43c1-b265-3610fb1d59ea?t=1499079642000)
HOLLCAN (HOLL oil)
![](/documents/422476/628706/rectangle-10-copy-13.png/5582dc3e-67f3-405a-83c6-34e2fc3cac0f?t=1499079644000)
HSOY (Hydrogenated soybean oil)
![](/documents/422476/628706/triangle-2-copy-14.png/1d8f3578-d0f0-4640-9baa-f0e0dbf7847e?t=1499079642000)
HCAN (Hydrogenated rapeseed oil)
![](/documents/422476/628706/rectangle-10-copy-12.png/40e29b66-8509-44ff-aaf5-a60f685e83d2?t=1499079644000)
SOY (Soybean oil)
![](/documents/422476/628706/oval-copy-8.png/2e2377cb-63b0-49d7-8818-1fcf0374910d?t=1499079643000)
CAN (Conventional rapeseed oil)