McDonald's South Africa (SA) do not add any preservatives to our French fries. However, the frying oil we use contains TBHQ, an antioxidant used to stabilise the oil itself. The fries absorb this in small amounts during the cooking process. Additives such as a dextrose solution is used to replace the sugars lost in fries during the par-frying process and provides a uniform, golden appearance after cooking. Sodium acid pyrophosphate (SAPP) is also used to help prevent the fries from turning grey.
|McDonald’s South Africa|