If you’ve ever wondered what goes into the French fries you get at McDonald’s, television Grant Imahara researched that crucial culinary question recently.
“Potatoes, thank goodness! That’s a good start,” the Daily Mail quoted him as saying.
Imahara then went on to reveal the 13 other ingredients contained in a McDonald’s French fry.
The former Mythbusters host traveled to the fast-food chain’s potato-processing plant in Idaho to watch the production process from start to finish,
He discovered that dimethylpolysiloxane — a form of silicone found in Silly Putty — is used in the making of McDonald’s fries, along with a gasoline-based chemical called tertiary butylhydroquinone (TBHQ).
However, he reassured his viewers that both are safe additives used for good reasons, the newspaper said.
Dimethylpolysiloxane is added as a safety precaution to prevent cooking oil from foaming.
TBHQ is used as a food preservative.
There are many steps involved in making McDonald’s fries, Imahara found.
After the potatoes are peeled, cut and blanched, they are fired through a cutter at up to 110 km/h to turn them into thin sticks.
To the strips of potato are added a blend of canola oil, soybean oil, hydrogenated soybean oil — a trans fat — natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and the dimethylpolysiloxane.
Dextrose — a natural sugar — is sprayed on them to help them maintain a golden fried color. Sodium acid pyrophosphate is also added, to prevent the fries from going gray.
Finally, salt is sprinkled on for flavor.
The fries are flash frozen and transported to McDonald’s outlets.
At the restaurants, the potato sticks are fried again.
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