There’s no accounting for taste?

dark fried french fries

There’s no accounting for taste, but even lovers of very dark fried French fries are now aware that this poses an increased health risk due to the formation of the carcinogenic acrylamide. A good manufacturing practice and avoiding too high temperatures and too long cooking times already brings a lot to reduce the dangers of acrylamide. By the way: Frying oils containing our Maxfry® ingredients can also make an important contribution. Maxfry® in a deep-frying oil result in less acrylamide in the fried food when frying and the products become crisp and tasty with a slight golden yellow color at shorter frying time at moderate temperature.

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