The Maxfry®-products are vegetable based and liquid ingredients for vegetable oils and fats. Once added to an oil or fat they significantly improve the thermal-oxydative stability as well as the production performance during the deep-frying process. Higher stabilty against the degradation mechansims means a longer uselife, less oil changes and better products. The Maxfry® ingredients improve the heat/mass transfer. The result is a more even coloration, better formation of crust and texture.
Formation of polar compounds with various oils after 16h of discontinous deep-frying at 180°C
Oils with Maxfry deliver optimal performance
from the very first batch.
Maxfry® Classic nat. (Typen: MFInat 025; MFInat 050; MFIBInat 050; MFISBFnat 050) makes your oil product extremely resistant to heat and oxidation. It produces consistent, optimal deep-frying results thanks to an improvement in performance for the deep-frying process. Maxfry® Classic nat. is vegetable, free of allergens and does not contain any synthetic antioxydants or genetically modified ingredients. It has no effect on the flavour, colour or transparency of your oil product. Its use minimises the risk of off-flavour batches and increases the storage stability of the foods produced.
Maxfry® Classic (type: MFIRACP025/ type: MFIRACP 050) is partly synthetic alternative to the purely plant-based Maxfry® Classic nat. with a strong antioxidant effect, thanks to using the partly synthetic antioxidant agent ascorbyl palmitate (ester of fatty acid in ascorbic acid).