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More performance, more quality Additives for the industrial deep-frying of meat, poultry and fish
More performance, more qualityAdditives for the industrial deep-frying of meat, poultry and fish
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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 de-terioration of the deep-frying medium, and has a negative effect on the quality, wholeso-meness and storage stability of the food product. The stability of the oils used is there-fore of critical importance. Thanks to Maxfry® additives, stability is not unavoidably depen-dent on the choice of oil. With Maxfry®, rape-seed 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.
Besides stabilising the deep-frying oil, Maxfry® additives also enhance the perfor-mance of oils in the process. Normally oils
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 quan-tities of virgin oil are thus quite likely never to achieve perfect performance. Maxfry® additives accelerate and regulate fermentati-on. Thanks to improved heat transfer, virgin oil achieves its full performance immediately.
Healthy deep-frying
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The additives for your success
Deep-fried fish
Polare compounds with/without Maxfry® Classic nat.;Processing of deep-fried fish
polar compounds in
%
heating hours
0
polar compounds in % with Maxfry®
polar compounds in % without Maxfry®
63:32
57:30
51:45
51:3
0
47:3
045
:30
43:25
1:00
1:25
7:00
7:2513:00
13:2
5
19:0
0
19:25
25:00
25:25
31:0031:25
36:10
37:25
42:10
30
1015
2025
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 decisi-vely improves the quality and wholesome-ness of the end product.
bilisation of oils and fats on the one hand, and on the other hand an optimal adaptati-on of these natural products to special requirements. The Maxfry® range of servi-ces is rounded off by extensive consulting services.
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-
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Two mechanisms are responsible for the chemical and physical changes that occur in deep-frying oil: oxidation and polymerisati-on. 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 coun-teract 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 compo-nents. 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 addi-tives 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 ingre-dient 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 halal- compliant.
Matched compounds for better performance
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Quality through stability
Comparison of the stability of oils: Formation of polar compounds after 16 hours of intermittent deep-frying (180 °C)
HO-Sunflower
Rapeseed
Sunflower
Palm oil
Ho-Rapeseed
Soy bean oil
Olive oil
polar compounds in %
without Maxfry® Classic nat.
polar compounds in %
with Maxfry® Classic nat.
25,3
28,5
28,6
10,4
10,3
25,3
28,6
22,3
21,2
25,6
5
polar compounds in %
time
The oil used in the test series wit-hout 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.
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Greater stability
polar compounds in % with Maxfry®
polar compounds in % without Maxfry®
Polar compounds in % in meat processing with and without using Maxfry®
morning evening
morningevening
mor
ning
even
ing
mor
ning
even
ing
n. a.
n. a.
n. a.
eveningmorning
evenin
gm
orni
ng
evening morning
eveningmorning
eveningm
orning
DAY 1
DAY 12
DAY
11
DAY
10
DAY 9
DAY 8
DAY 7
DAY 6
DAY
5
DAY 4
DAY 3
DAY 2
05
10
15
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Plenty of additional benefitsThe 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 re-duces 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 trans-fer throughout the entire working life is also guaranteed which means a reduction in frying time of around 10-15 % 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 signifi-cantly prolongs its working life.
Sounds interesting? It really is! Please get in touch with us and take advantage of Maxfry® additives for industrial meat, poultry and fish processing: [email protected] or +49 (0) 2331 - 39 69 71 0. We look forward to receiving your enquiry!
More knowledge means added value!
Fon +49 (0) 2331 - 39 69 71 0Fax +49 (0) 2331 - 39 69 71 2Mail [email protected] Web www.maxfry.de
Maxfry® GmbHGrabenstraße 3 | 58095 HagenGermany
