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Artisan bakery

The Maxfry® System for professional bakers >>

For consistent, high quality standards

For consistent, high quality standards

In the course of production, vegetable deep-frying oils and boiling fats are constantly undergoing chemical and physical changes due to oxidation and thermal load. These changes must be minimised in order to ensure a consistent, high quality standard in the end product. In the past, this could only be achieved by frequent replacement of deep-frying and boiling oils. Thermal-oxidative stabilisation of oils and fats offers a substantially more economical alternative for maintaining high quality standards as well as saving resources in production.

Potato processing

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

Oil production

Ingredients for the production of high-performance deep-frying and frying oils for industry, hotels, restaurants and caterers as well as end customers >>

Oxidative stabilisation

Oxidative stabilisation

Oxidation is the term which describes the reaction of deep-frying oil with the ambient air. It takes place at the surface of the oil in the fryer, is accelerated by the formation of bubbles during the deep-frying process and ultimately leads to deterioration in the quality of the oil. Increasing oxidation produces unpleasant, rancid smells which are immediately transferred to the food. Significantly stronger smoking of the oil can also be observed. Maxfry® additives contain ingredients which are natural antioxidants. Before the oxygen radicals get a chance to react with the oil molecules, they are captured by the highly reactive components of the Maxfry® additives and thus rendered harmless.

Thermal stabilisation

Thermal stabilisation

Thermal degradation of vegetable oils and fats is characterised by polymerisation. In the course of this undesirable process, the fat molecules clump together under the effect of heat, and the oil becomes unfit for food preparation. To minimise this reaction, it must be deprived of its base. The stabilising additives from Maxfry® trigger a competing reaction which has no effect on the quality of the oil. This reaction already sets in at lower temperatures than polymerisation and withdraws the necessary heat energy from the latter.

Pastry processing

Ingredients for manufacturing deep-fried products >>

Food service and catering

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

The ingredients for your success

The ingredients for your success

To stabilise vegetable oils effectively and ensure consistent high quality, both areas of fat degradation must be influenced simultaneously. Therefore, many known vegetable or synthetic products are not suitable for solving the problem, since they mostly counteract either oxidation or polymerisation only. Maxfry® offers you a wide range of comprehensive solutions for thermal-oxidative stabilisation of vegetable oils and fats. The use of genetically modified raw materials, allergens, colorants and artificial preservatives is completely dispensed with. We also have a range of functional additives in our portfolio which modify, improve or highlight precisely defined properties of a given vegetable oil.

Meat processing

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