Effizient frittieren, Qualität optimierenZutaten für die industrielle Kartoffelverarbeitung

Adding more efficiencyIngredients for optimising vegetable oils

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The family company Maxfry® is a producer and distributor of vegetable additives for oils and fats. These additives not only bring about a significant increase in the economic and technological efficiency of fats and oils used in deep frying processes. They also improve the quality of deep-fried end products. Technical innovations, latest scientific findings and the pursuit of quality benchmarks are placing stringent de-mands on oil and fat systems used in food production. These are the challenges Maxfry® GmbH has set out to meet with its innovative products.

Here, the main focus lies firstly on thermal and oxidative stabilisation of the oils and fats used in the food industry, and secondly on ways to optimally adapt these natural products to

special technological requirements. To this end, Maxfry® develops, manufactures and dis-tributes highly effective vegetable anti-oxidants.

The ingredients for your success

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Stability ensures quality

21.1

29.6

15.5

13.8

4.8

9.3

8.4

1.8

Effective performance

Effectiveness of Maxfry® Classic nat.: heat stability test (50 g; 16 h at 175 °C)

without M

axfry®

without M

axfry®

with M

axfry® Classi

c nat.

with M

axfry® Classi

c nat.

Rapeseed

Sunflower

polar compounds in % (max. 24)

polymerized triglycerides in % (max. 12)

Two mechanisms are responsible for the chemical and physical changes in deep-frying oil: oxidation and polymerisation. The further these changes progress, the more the performance and quality of the oil deteriorate.

These two mechanisms must be checked in order to optimally meet the stringent require-ments of standardised convenience food pro-duction. Maxfry® oil additives are highly com-plex formulations. In contrast to most

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vegetable or synthetic products on the mar-ket, they contain ingredients which compre-hensively and very effectively counteract both degradation mechanisms. Thanks to synergy effects, the components used in the Maxfry® formulation system reach a much higher de-gree of efficiency than in conventional, isola-ted applications. Our products also contain some ingredients which fully offset the ini-tial performance deficits of fresh oil and consequently secure excellent results right from the start.

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0

8

16

24

32

40

48

56

64

72

80

88

96104

20 18 16 14 12 10 8 6Frying tm

e in h

Fat c

ontent in %

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stability and fat content. The latter rises continu-ally with increasing thermo-oxidative load in the fat system, as is demonstrated by the example of fried potato chips in the diagram. Through the use of Maxfry®, these changes in quality are effectively minimized. Consequently, the vegeta-ble ingredients are an efficient quality manage-ment tool in convenience food production.

Not only the performance of the deep-frying medium, but also the quality of the food pro-duced changes with the chemical and physical degradation caused by heat and oxidation in fat systems. In addition to sensory changes, which do not necessarily exceed tolerance margins, changes also occur in measurable quality para-meters such as crust formation, texture, storage

A good example of higher quality through stability

Fat content with french fries using Maxfry® Classic nat.

Fat content (without Maxfry®)

Fat content (with Maxfry®)

Less fatty

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Success on each step

rily to oils with a high nutritional benefit, which are low in saturated fats and contain a high proportion of mono- and polyunsaturated fats. This is how Maxfry® opens up completely new avenues for product development and enables the realisation of product concepts with high performance as their main distinctive feature, rather than just the price. Maxfry® can also be used in manufacturing purely organic oil pro-ducts. Special types of products are available for this purpose which have been approved for use in organic oil products.

The starting point is the production of oils, oil blends and fat systems. This should also be the point where optimisation with Maxfry® ingre-dients begins. By upgrading with Maxfry® addi-tives, oil products and fat systems for professio-nal use are provided with genuine added value in the form of an enormous increase in stability and performance. Moreover, this increases the choice of basic oils for demanding applications. A number of oils which were previously unsui-table for professional fat systems due to insuf-ficient oxidative and thermal stability can now be used without any problems thanks to the stabilising effect of Maxfry®. This applies prima-

Oil production

thermore, the risk of loss through “off-flavour” batches is significantly reduced. The vegetable additives from Maxfry® are regarded as tech-nical auxiliary agents in food production and need not be declared as ingredients of the end product. All Maxfry® products have been classi-fied as completely non-hazardous in accordance with food regulations.

The vegetable oil additives from Maxfry® can also be applied directly in food production to protect the deep-frying oils or fats used from the undesirable effects of high temperatures and oxygen in the ambient air. Stabilisation of the deep-frying oil or fat leads to a longer service life, a reliable production outcome, a reduction in thermo-oxidative load on the goods produced and consequently to higher storage stability. Fur-

Food production

ral manufacturers of professional deep-fryers already offer built-in Maxfry® additive dosing systems. More detailed information about the Mamito system for professional catering can be found at: www.frittierprofis.de

Hotels, restaurants and professional caterers can also benefit from the innovative Maxfry® products. Jointly with Mamito GmbH, Maxfry® has developed a system consisting of special ad-ditives for professional catering and automatic dosing units for professional deep-fryers. Seve-

Gastronomy

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Product development and more

Formulations

Our products are the result of intensive re-search and close cooperation with our cus-tomers. Normally these products and their performance fit each application perfectly. But where necessary, we stand ready to ad-apt our products to your special conditions and requirements.

Fat systems

Since every type of food places its own spe-cific demands on the deep-frying medium used, we will be glad to support you in de-veloping and optimising fat systems to suit your products and the goals you have set.

Fat analysis

In the optimisation of deep-frying processes and fat systems as an integral part of quality management, fat analysis plays a vital role. The normal analysis parameters prescribed by law are often insufficient for in-depth examination of existing problems and effec-tive quality management. We will be glad to advise you in this matter and identify, to-gether with you, the suitable analysis para-meters for your individual case. As a special discipline of the fat analysis we offer a precise origin determination for olive oils.

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higher-level International Food Standard certificate since 2008.All our products have also been classified wi-thout exception as kosher and halal.

Sounds interesting? It really is! Please get in touch with us and benefit from the advantages of Maxfry® additives for optimising vegetable oils: info@maxfry.de or +49 (0) 2331 - 39 69 71 0. We look forward to receiving your enquiry!

More knowledge means added value!

Quality without compromise

Foods are always a question of trust. As a supplier to the food industry, we are fully aware of our responsibility in this respect. An effective, end-to-end quality manage-ment system and careful selection of our raw material suppliers are, of course, an absolute must for us. Maxfry® has held a

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Fon +49 (0) 2331 - 39 69 71 0Fax +49 (0) 2331 - 39 69 71 2Mail info@maxfry.de Web www.maxfry.de

Maxfry® GmbHGrabenstraße 3 | D-58095 Hagen