Fig. 1. Fatty matter composition of the five formulas of sponge cakes (according to
Souci, Fachmann, and Krauth (2000)). WEWO: formula based on egg white and
without any vegetal oil; WEPO: formula based on egg white and palm oil; WESO:
formula based on egg white and native sunflower oil; WEsSO: formula based on egg
white and stripped sunflower oil; FEPO: full eggs recipe with palm oil.