At GESALAGA and EROSKI, they are looking for ways to make the most consumed pre-cooked products worldwide healthier foods. To do this, they will work on the following pillar: in the improvement of the lipid profile and nutritional characteristics of pre-cooked products to offer healthier and more balanced products. The pre-cooked products allow to change and complement the ingredients, and thus allow to diversify the offer of the products according to the particular needs and adapt to the demands of the consumer.

Its intention is to reformulate pre-cooked products with the development of new sources of vegetable oils low in saturated fats, through processes that improve the demands in terms of nutritional quality and that preserve both the sanitary and organoleptic properties of the products. In this way, the final products will have less saturated fats and will be rich in Omega-3 essential fatty acids and vitamin E. In addition, the vegetable oils that will be used to improve the lipid profile of pre-cooked products have a better geographical arrangement and accessibility than those used today.

The strategy based on reformulation will increase the nutritional quality of the pre-cooked products without affecting the organoleptic characteristics. Concomitantly, said strategy may increase the frequency of consumption of the pre-cooked products by presenting an improved lipid profile.

The present study aims to improve the lipid profile and nutritional value in several pre-cooked products. For this, it is intended to use an emulsion of vegetable oils in the pre-cooked products and to evaluate their composition, the physicochemical, microbiological and functional parameters, and finally, the fatty acid profile and the sensory characteristics.