Recommended antioxidants
- Antrancine 20 CH-P
- Phytrox LT 10
- Phytrox LTR 10
The main concern with fried potatoes is taste deterioration of products like potato chips and french fries. To delay or prevent fat oxidation, a suitable antioxidant can be added to the frying oil or to the finished product after frying. For instance, the antioxidant can be sprayed onto the fried potatoes.
The Dekafry products turn conventional vegetables oils into high performance deep-frying oils with best properties regarding heat stability, oxidation stability and general performance in the deep-frying oils. Dekafry is a natural food ingredient containing plant-extracts rich in tocopherols, citric acid, emulsifiers and ascorbyl palmitate.
- Extreme slow down of the oil degradation
- Enhancement of the heat transfer between potato product and oil
- Reduced formation of brown deposits in deep-fryers
- Reduced formation of health hazardous degradation products
- Higher smoke point of the oil
- Constantly high product quality of the fried potato product even with fresh oil regarding crispness, fat content, taste, texture and aroma
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