Crumbed products as well as meat and poultry probably present the greatest possible challenge to deep-frying oils. Their high water and protein content accelerates the thermal-oxidative degradation processes in the oil even more, and thus causes quick ageing and performance deterioration of the deep-frying medium. This, in turn, has a negative effect on the wholesomeness and storage stability of the food product.
Maxfry® Classic nat. (type: MFInat025 or MFInat050) 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 completely vegetable, free of allergens and does not contain any synthetic 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: MFIRACP025/050) is a low-cost, 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).