Sort of, Janice! Our McDonald's 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 0.8% solution of sodium acid pyrophosphate (SAPP), a Health Canada approved 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 fries a uniform, golden appearance after cooking. Dextrose (glucose) is about two-thirds as sweet as table sugar. The actual amount in the fry is approximately 0.15% You can check out the entire journey from potato to McDonald's fry here. Hope that helps!
May 22, 2017
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