By Reid Mene
Ever since McDonald’s first opened in 1948, people from all over the world have been enjoying their revolutionary fast food.
While numerous other fast food chains have sprouted up since, the McDonald’s french fries have remained a fan favorite.
It seems like every one has that same perfect, golden look.
For years, people have wondered how they do it. What exactly goes into making those iconic fries? Are there even real potatoes in them?
Food myth buster and engineer, Grant Imahara, was allowed access into the McDonald’s french fry processing plant in Idaho, to set the record straight about what ingredients make up this massively popular food item.
After Imahara saw first hand the entire process that goes into making the fries, he was able to confirm that potatoes are the first ingredient that goes into their production.
But don’t get too excited yet.
There are 18 other ingredients that go into making them, and some aren’t what you might expect.
All 18 ingredients that go into McDonald’s famous french fries include:
1.) The Potato
2.) Canola Oil
3.) Soybean Oil
4.) Hydrogenated soybean oil
5.) Natural Beef Flavor
6.) Hydrolyzed Wheat
7.) Hydrolyzed Milk
8.) Citric Acid
9.) Dimethylpolysiloxane – A silicone used in silly putty.
10.) Dextrose – Sprayed on the fry so that they do not turn grey.
11.) Sodium Acid Pyrophosphate
13.) Canola Oil
14.) Corn Oil
15.) Soybean Oil
16.) Hydrogenated Soybean Oil
17.) Tertiary-Butylhydroquinone (TBHQ)
18.) Dimethylpolysiloxane – Used for safety reasons to stop cooking fat foaming when the fires are cooked.
There are a series of steps that go into the fries production.
Step 1 – Receiving The Potato:
Go to the farms.
Step 2 – Cutting The Potato
They take a mix of Russet Burbank, Ranger Russet, Umatilla Russet and Shepody potatoes where they then cut bleach and put into a cutting machine that perfectly crafts the fries at a speed of 60 to 70 mph.
Step 3 – Ingredient Dip:
This step is where the cut fries enter a bath full of sauces. Dextrose is sprayed onto all of the fries, to make sure they maintain their golden color. To ensure that they stay that way, sodium acid pyrophosphate is added to stop them from turning grey.
Step 4 – Partial Frying:
This is where they are fried and salted for a first time to give them that crisp taste. Of course, they’re fried yet a second time once they are in McDonald’s restaurants.
Step 5 – Freezing:
This is where they are flash-frozen to help preserve the fries so they can remain edible after being transported.
Step 6 – Ready To Serve:
Fry them up one last time, place them in the classic McDonald’s wrapper and sell the product.
As a finished product, McDonald’s fries contain 510 calories, 6 grams of protein, 24 grams of fat, 67 grams of carbohydrate and 290 milligrams of sodium.
Original source of the article: http://www.ijreview.com/2015/01/237153-19-ingredients-mcdonalds-uses-make-iconic-french-fry-revealed/