While French fries are still a staple of the fast-food business, they have long been vilified by dietitians as high fat and high calories diets, since deep-frying those potato slices to golden crispness had to add extra calories from the oil. What if you could indulge your French fries longing for with low calories? And what if the technique to achieve that was more environmentally friendly than the conventional method?
The Scientific Method of The Agricultural Research Service
The scientists of the Agricultural Research Service (ARS) have cooked up a way to reduce the fat of the French fry. After the potatoes are peeled and sliced into strips, but before they’re dunked in the French fries fryer, the scientist preps French fries with three minutes of infrared (IR) heat. The IR preparation forms a delicate, microscopic crust on the fries, which helps them absorb less oil.
As for the flavor of the finished product, more than half of taste-testers said they found the taste and color of the IR-prepped French fries the same as conventionally prepared French fries. More than half of the panelists said they preferred the IR fries’ tastier and crispier. That means the IR fries could be good news for potato processors, the environment—and our slim figure!
Burger King launched a Lower-fat French Fries
Burger King (BK) Worldwide Inc, which is the second-largest burger chain, has introduced lower-fat french fries as healthier alternatives in the food industry. BK says the “Satisfries” have 25 percent less fat and 20 percent fewer calories than its regular fries, and a small serving of the new fries has 270 calories and 11 grams of fat, while the older BK fries have 340 calories and 15 grams of fat. That is offering consumers an incremental choice.
The new offering is crinkle-cut fries which are made from the same potatoes, fried in the same oil, processed on the same equipment as their traditional French fries. But get this: they’re much lighter. Based on a 70-gram serving, the “Satisfries” would have 6.3 grams of fat and 150.5 calories. But based on McDonald’s data, a 70-gram serving of McDonald’s fries would have 227 calories and 11.4 grams of fat.
How to do it, especially those that are produced on an industrial scale: the coating, the batter that can add or lock in flavor. And the innovation here, which took about 10 years of research and development on two continents, is in the batter. New fries are crinkle-cut and thinly coated with a batter that reduces the oil uptake. They taste good and crispy as good fast-food fries should.
Oil And Water Mixing Technology Frying French Fries
Oil-water mixed French fries frying machine is most suitable for frying various styles of French fries and potato chips. It adopts advanced oil and water mixing technology taking features of different densities (the oil is in the upper for frying food and the water is at the bottom for absorbing the residue)and the boiling point of oil and water. The temperature of oil and water can be set and controlled in a certain range by the natural wind cooling system and the automatic cold water cycling system so that the water will not boil and spill into the oil. The waste and residue produced during frying will deposit in the water and discharge out of the machine once the operation finishes so that the frying oil keeps clean and fresh with lower-fat.