Oxidation and polymerisation are the two main degradation mechanisms that influence the quality of edible oils. While oxidation occurs between 60 and 130°C, polymerisation occurs at temperatures above 130°C.

Methods such as the Rancimat and similar tests are no longer valid for measuring the stability of oils at temperatures above 130°C.

Indeed, at this temperature level, the classic oxidation phenomenon no longer occurs and it is the polymerisation that is crucial to limit.

Frying oils must of course have a certain oxidative stability due to storage and transport, but the most important attribute is thermal stability!

This cannot be tested by any type of simulation at temperatures below 130°C and cannot be improved by the simple use of antioxidants. The only way to get an idea of the quality of a frying oil or a mixture of frying oils is toexpose the oil to real temperatures for a sufficient period of time and to determine the physico-chemical changes.

This is where the MAXFRY method comes in!

This antioxidant acts on the 3 mechanisms responsible for the degradation of oils at high temperatures (> 130°C): Hydrolysis, Polymerisation, Oxidation.

In contrast to the usual well-known antioxidants, synthetic or natural, MAXFRY is also effective against polymerisation.

MAXFRY's performance allows :

• Longer oil life

•  Decrease the frying temperature by 5 - 10 °C or reduce the frying time

• The possibility to use standard sunflower oil instead of oleic sunflower oil with the same stability and thus have a significant saving

•  The same efficiency from the beginning to the end of the frying time and therefore a better crispness, a constant colour and texture

• A lack of rancidity

• 40% reduction in polar components

• A reduction in the level of ACRYLAMID

To demonstrate the effectiveness of its anti-O2, MaxFry proposes the following protocol:

1. Sending of a questionnaire to be filled in order to identify the process, the equipment, the products to be fried.

2. Oil samples are sent to the MaxFry laboratory before the MaxFry product is added, according to a precise sampling plan for analysis of the various quality parameters of an oil.

3. Based on this information, the MaxFry product is sent for testing on the production line.

4. Laboratory analysis of the oil after the addition of the MaxFry product.

5. Evaluation of performance and results.

All of these analyses are carried out free of charge by MaxFry Germany's accredited laboratory.

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