Max Fry has developed a specific antioxidant for frying oils. At temperatures > 130°C, classical natural or synthetic antioxidants are no longer effective.
Choice of the MaxFry agent depends on the process and the product to be fried
Process
Batch or Continuous
Frying products
chips, croutons, snacks...
donuts, fritters, fries...
In order to verify the effectiveness of MaxFry,
a precise test protocol is suggested:
Questionnaire to be completed by the client
Concerning its equipment, oil type, products to be fried, frying capacity, type of
methods used to measure the oil quality, frequency of new oil addition...
Analysis
It is provided that a sample of the oil used be sent to the MaxFry laboratory for analysis of the various parameters before and after the tests.
These FT-NIR analyses include: Acid value, anisidine value, triglyceride polymers, polar fractions, monox TG, trans fatty acids, iodine value, Gardner value.
Test protocol
On the basis of this information, we offer the customer a tailor-made test protocol.
MaxFry Germany is a family-owned company founded in 2002 by a lipids scientist.
MaxFry is active in Europe, the USA, South America and Australia.
MaxFry has developed a specific antioxidant for frying oils. At temperatures > 130 °C, the classic natural or synthetic antioxidants are no longer effective.
Maxfry allows you to carry out a complete and free assessment of your frying oils, in order to detect existing problems. This in-depth study of your frying activities will enable us to offer you a personalised service (product, installation protocol, etc.) that is as close as possible to your expectations.
