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Make the most of your oil!

Maxfry® GmbH develops, produces and distributes vegetable additives for oils and fats. These antioxidant agents ensure thermal-oxidative stabilisation of oils used for deep-frying, frying and boiling. Discover on the following pages how our products improve not only the efficiency of deep-frying processes, but also the quality of the deep-fried end products.

Food Fraud: Organized fraud with food

Food Fraud: Organized fraud with food

Food fraud with e.g. olive oil is no longer a rare phenomenon. More information on that topic and on Maxfry® olive oil screening can be found here >>

Reducing acrylamide with Maxfry®

Reducing acrylamide with Maxfry®

The use of the Maxfry®-ingredients helps to reduce the formation of acrylamide in fried food. This effect was already examined and published in the OCL Journal in 2003. Find here the publication  >>

How Maxfry® works

Oil production

Oil production

Ingredients for the production of high-performance deep-frying oils for industry, gastronomy and end customers >>

Meat processing

Meat processing

Ingredients for industrial deep-frying of meat, fish and poultry products >>

Olive oil analysis

Olive oil analysis

Explore all information on the most advanced olive oil analysis available >>

Gastronomy

Gastronomy

The Maxfry® System for professional deep-fryers from gastronomy, food service and catering >>

Potato processing

Potato processing

Recipes and ingredients for industrial production of pre-fried potato products >>

Pastry processing

Pastry processing

Ingredients for industrial fried pastry production >>