More performance, more quality. Additives for the industrial deep-frying of meat, poultry and fish

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1 More performance, more quality Additives for the industrial deep-frying of meat, poultry and fish

2 Healthy deep-frying Breaded fish as well as meat and poultry probably present the greatest challenge to deep-frying oils. Their high water and protein content, the used spices and other ingredients in the batter further accelerate the thermal-oxidative degradation processes in the oil. This causes quick ageing and performance deterioration of the deep-frying medium, and has a negative effect on the quality, wholesomeness and storage stability of the food product. The stability of the oils used is therefore of critical importance. Thanks to Maxfry additives, stability is not unavoidably dependent on the choice of oil. With Maxfry, rapeseed raffinates or simple sunflower oils are up to the task. There's no need, for example, to use palm oil products to ensure the stability of the oil. don't unfold their performance until they begin to age. As a result, the first products made using fresh virgin oil are normally too pale and fail to achieve the desired quality. Processes which use large quantities of oil and hence require replenishment with large quantities of virgin oil are thus quite likely never to achieve perfect performance. Maxfry additives accelerate and regulate fermentation. Thanks to improved heat transfer, virgin oil achieves its full performance immediately. Besides stabilising the deep-frying oil, Maxfry additives also enhance the performance of oils in the process. Normally oils 2

3 Deep-fried fish polar compounds in % with Maxfry polar compounds in % without Maxfry 63:32 0 1:00 57:30 1:25 51:45 7:00 51:30 7:25 heating hours polar compounds in % 47:30 45:30 43: :00 13:00 13:25 The high water and protein content of fish products makes deep-frying particularly challenging. Maxfry additives slow down spoilage of the deep-frying oil. This decisively improves the quality and wholesomeness of the end product. 42:10 19:25 Polare compounds with/without Maxfry Classic nat.; Processing of deep-fried fish 37:25 36:10 31:25 31:00 25:25 25:00 The additives for your success Maxfry is a manufacturer and distributor of vegetable additives for deep frying oils and fats. These additives not only increase the efficiency of the materials used for deep-frying and pastry frying, they also improve the quality of the end product. Here, the focus is on thermal-oxidative sta- bilisation of oils and fats on the one hand, and on the other hand an optimal adaptation of these natural products to special requirements. The Maxfry range of services is rounded off by extensive consulting services. 3

4 Matched compounds for better performance Two mechanisms are responsible for the chemical and physical changes that occur in deep-frying oil: oxidation and polymerisation. The further these reactions are allowed to go, the more the performance and quality of the oil deteriorates. These two mechanisms must be controlled for optimal fulfilment of the stringent demands placed on industrialised meat, poultry and fish processing. Maxfry oil additives are complex composite compounds. In contrast to most other vegetable or synthetic products on the market, they contain components which counteract both deterioration mechanisms in a comprehensive and highly effective way. Thanks to synergy, the components used in the Maxfry compound system develop a much higher degree of efficiency compared to the conventional, isolated use of the components. Our products also contain additional components which completely eliminate the performance deficiencies of fresh virgin oil and thus ensure excellent results right from the start. In this way, Maxfry vegetable additives are a guarantee of consistently high production quality. In food production, they are regarded as technologically ineffective additives for deep-frying oils and hence do not need to be declared in the end product's ingredient list. Of course, all materials and suppliers selected are subject to careful, responsible quality management. Maxfry GmbH is IFS (International Food Standard) certified to a higher level. All Maxfry products have also been categorised as kosher- and halalcompliant. 4

5 Quality through stability polar compounds in % with Maxfry Classic nat. polar compounds in % without Maxfry Classic nat. Rapeseed Sunflower 10,3 10,4 25,3 28,6 HO-Sunflower Palm oil 21,2 22,3 25,3 Ho-Rapeseed Olive oil 25,6 28,5 Soy bean oil Comparison of the stability of oils: Formation of polar compounds after 16 hours of intermittent deep-frying (180 C) 28,6 5

6 Greater stability polar compounds in % with Maxfry polar compounds in % without Maxfry DAY 1 DAY 12 DAY 2 n. a. DAY 11 n. a. DAY 3 polar compounds in % The oil used in the test series without Maxfry had to be replaced earlier than expected because of significant sensory defects and the strong development of smoke. The oil stabilised with Maxfry showed no sensory defects at all, even at the end of its working life. DAY n. a. DAY 4 time DAY 9 DAY 5 Polar compounds in % in meat processing with and without using Maxfry DAY 8 DAY 6 DAY 7 6

7 Plenty of additional benefits The thermal and oxidative stabilisation of the deep-frying oil using Maxfry additives offers numerous and extensive benefits for the industrial production of meat, poultry and fish products. Firstly, an optimal crust with a regular texture and colour is formed on the deep-fried product. Secondly, a constant fat absorption rate which doesn't rise as the oil ages is guaranteed for the deep-fried product. The thermally and oxidatively stabilised oil also reduces the risk of rancid aromas and off-flavour batches, and enhances the storage stability of the end product. The product quality is more stable and easier to plan. Optimal heat transfer throughout the entire working life is also guaranteed which means a reduction in frying time of around % with optimal results. This not only increases the efficiency of your frying processes, it also reduces the formation of harmful substances. Finally, the greatly slowed-down ageing of the frying oil significantly prolongs its working life. More knowledge means added value! Sounds interesting? It really is! Please get in touch with us and take advantage of Maxfry additives for industrial meat, poultry and fish processing: info@maxfry.de or +49 (0) We look forward to receiving your enquiry! 7

8 Maxfry GmbH Grabenstraße Hagen Germany Fon +49 (0) Fax +49 (0) Mail info@maxfry.de Web