McDonald's French Fries Have Way More Ingredients Than You Probably Realize

McDonald's french fries are enjoyed by millions globally. They are more than just crispy golden fried potatoes; they comprise an intricate blend of 10 ingredients. While the taste is familiar to most, the specific ingredients often go unnoticed. Although details such as the list of ingredients and nutrition facts are made easy to access on the company's website, complex names like dimethylpolysiloxane or TBHQ might be daunting. For many, the enjoyment of the fries overshadows the need to know what's inside.

At the core of these famous fries are potatoes. But their journey from farm to table involves oils like canola and soybean, natural beef flavoring, and chemical agents like dextrose and sodium acid pyrophosphate, to create the same unique taste many know and love, consistently. Although some of these elements might be slightly adjusted to comply with local or state regulations, the concept remains the same.

McDonald's fries achieve their signature crispiness through a blend of oils, including canola oil, soybean oil, and hydrogenated soybean oil. These oils are used to partially fry the fries at the supplier's facility before they're frozen and shipped to restaurants. This initial frying not only contributes to the crispy texture but also streamlines the cooking process at each McDonald's location.

In the context of trans fats, a subject that has raised health concerns, McDonald's has made conscious efforts to reduce these harmful elements in its fries by using the aforementioned oils. Although hydrogenated soybean oil is included in the blend, it's worth highlighting that fully hydrogenated oil, particularly the soybean variety, does not contain trans fat; instead, it contains stearic acid, which won't impact the production of bad cholesterols. This approach to oil selection reflects McDonald's commitment to healthier oil, as evident in the fries' nutrition facts, which lists 0 grams of trans fat. 

Citric acid is added to the potatoes during the processing stage at McDonald's supplier level, a crucial step for the fries, which are partially fried and then frozen. Since oil can degrade and lose integrity over time, citric acid acts as a preserving agent. It slows down oxidation and prevents the oil from turning rancid, thus maintaining the stability of the oil. This ensures the consistency in taste and quality of each batch of fries, aligning with McDonald's emphasis on standardization.

While citric acid might seem like a specialized ingredient, it's worth noting that its application in the food industry is quite widespread. Being extracted from citrus fruits, its industrially produced form is commonly used as an additive for multiple purposes: to preserve food, increase acidity, and add flavor. Interestingly, the food and drink industry consumes approximately 70% of all the manufactured citric acid, highlighting its widespread use in consumables.

Dimethylpolysiloxane, or PDMS, plays a unique role in McDonald's frozen fries and is added as an antifoaming agent at the supplier's facility. This step is crucial because, when hot oil interacts with moist food like fries, it can lead to foaming that causes oil splatters and inconsistent cooking. By adding PDMS during the preparation of the frozen fries, the chain ensures that when they are fried at individual restaurants, this foaming issue is controlled, creating a safer cooking environment.

Beyond its use in food preparation, PDMS is found in various industries, including the manufacturing of products such as silly putty. It is also found in various skin and hair care products we use daily. Comprehensive studies have also confirmed that PDMS is safe to consume as a food additive, approved by organizations like the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Salt is one of the most fundamental ingredients in McDonald's french fries, and it serves more than just adding a savory taste to the potatoes. Beyond its role as a flavor enhancer, it plays a part in achieving the desired crunchy texture. When freshly fried potatoes are still hot, the addition of salt helps draw out excess moisture, promoting a crispy and golden exterior. This is one of the secrets to making the best french fries. 

While the precise amount varies by location and customer preference, the standard serving of McDonald's fries contains approximately 260 milligrams of sodium per medium-sized serving. This figure represents a calculated balance that appeals to a global palate, ensuring the fries are neither too salty nor too bland.

For those concerned about salt intake, McDonald's does provide the option to order fries without added salt. Customers can request a no-salt batch when placing an order, though a minor amount of salt may still be present due to potential transfer from the bin or scoop.

Tertiary butylhydroquinone, known as TBHQ, is an antioxidant-type additive used in preserving the cooking oil for McDonald's fries. When oil comes into contact with oxygen, it frequently leads to rancidity by creating free radicals, which in turn play a role in altering the flavor and aroma of cooking oils. TBHQ helps by preventing oxidation from happening, thus maintaining freshness and shelf life stability of the oil.

The application of this substance is not exclusive to McDonald's; it is also found in a wide range of processed food items, including frozen meals, snacks, and instant noodles. However, the FDA has set guidelines that TBHQ should not exceed 0.02 percent of the oils in food products. This regulation emphasizes the importance of controlled levels for safety, not necessarily a danger indication, and reflects ongoing studies about its long-term effects on health. Apart from food products, TBHQ is used in non-food items such as paints, coatings, and skincare products.