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Why McDonald’s uses 9 ingredients to make french fries

This post by Craig Good originally appeared as an answer to the Quora thread: Why does McDonald’s use 14 different ingredients to make French fries?

The ingredients, taken from McDonald’s web site (Page on www1.mcdonalds.ca) are:

canola oil
hydrogenated soybean oil
safflower oil
natural flavor (vegetable source)
sodium acid pyrophosphate (maintain colour)
citric acid (preservative)
dimethylpolysiloxane (antifoaming agent)

Since you asked about 14 ingredients, I assume you’ve been reading one of those anti-science, scare-mongering food woo sites where they’re frightened of things they can’t pronounce and, clearly, can’t even count. (I’ll bet they double-counted the oils by not reading carefully.)

What we have here are potatoes fried in a vegetable oil blend. They have been treated with a mild acid to keep them from turning brown, some vegetable based flavoring, and a natural preservative. The ooh-scary dimethylpolysiloxane is also known as simethicone. It’s commonly used in pharmaceuticals, particularly to relieve bloating and belching. Note that means it’s safe to eat in doses far higher than you could ever get in French fries.

So why do they use 14? They don’t. And the ingredients they use are pretty clearly to provide a consistent product in a fast food environment and allow prepped fries to be transported and stored.

Gourmet? No. Scary? Hardly.

From now on I’d steer clear of wherever you read about 14 ingredients.
Read more: http://www.quora.com/Why-does-McDonalds-use-14-different-ingredients-to-make-French-fries/answer/Craig-Good?srid=vn3T&share=1#ixzz3dGsvpHs1