4-way protection and enhancement for deep-frying oils & fats

The protection of vegetable oils and fats is often solely discussed as a case for antioxydants. As the name sais, synthetic or plant-based products of that category provide protection against oxidation. For example, during storage or long transportion (overseas), it is important to control and minimize the oxidative processes that reduce oil quality.

Oxidation is not the only mechanism from which oils have to be protected. Especially not when it comes to deep-frying oils. In this case, oxidation is only a minor challenge and therefore classic antioxidants are not a suitable tool. Promising results when testing antioxidants in simulations such as the Ranzimat or similar, are falsely extrapolated to the high temperature range. In practice, the actual deep-frying, the effects and the resulting stability are disappointingly low. Since most antioxidants are not particularly expensive and are used in very small quantities, this fact is simply accepted.

With Maxfry® there is real protection for frying oils. At high temperatures over 130 ° C, polymerization is the most important degradation mechanism for the oil. There is only few room for oxidation in the heating and cooling phases. The plant-based Maxfry® products primarily have an anti-polymerizing effect, but also offer a sufficient antioxidant effect. In addition, Maxfry® improves heat / mass transfer, which leads to perfect production results at lower temperatures and optimizes parameters such as crust formation, color and texture. Finally, the use of Maxfry® in deep-frying oils also has a major advantage in terms of food safety. The formation of acrylamide when deep-frying starch rich products is reduced by 30-50%. Marginal improvement in deep-frying practice through cheap antioxidants contrast with a significant 4-way improvement with plant-based ingredients from Maxifry®, which is worth every penny.