Lianxing's solution to reduce Acrylamide

After several years of intensive innovations, testing and customers trails, Lianxing has developed a patented innovative solution to reduce Acrylamide by > 95% for snack related products like chips (crisps). Vacuum frying has proven itself to be the optimal solution to reduce acrylamide. The temperature characteristics of the fryer, whether the single or the multi stage fryer, are unique as it controls the phase where acrylamide forms.

As the first worldwide manufacturer of continuous vacuum frying solutions, the feedback and applications are beyond any persons' expectations. Whether from a health point of view, a bite point of view or from a texture point of view, the snack products produced on the Lianxing vacuum fryers are unsurpassed!

As healthy products are becoming a worldwide trend, forced by the growth of obesity, the Lianxing solution is attracting even more attention from all continents.

Please do not hesitate to contact our vacuum technology specialist in case you require any further information.