McDonald's South Africa (SA) French fries are not coated in the sense that they do not have a starch or batter coating on them. They have been treated with a 0.7% solution of sodium acid pyrophosphate (SAPP), a food additive which helps prevent them from turning grey. The actual amount in the fry is approximately 0.05%. In addition, most of the natural sugars in the potatoes are removed during the blanching process (par-cooking in hot water or steam), so we use a 0.5% dextrose solution to give our famous fries a uniform, golden appearance after cooking.
|McDonald’s South Africa|