Citric Acid

Upon inquiry after inquiry regarding the Citric Acid to Many People and Many companies.

Three companies R&D said it helps stabilize the Cooking Oils even if added to the Flour and Deep Fried. It also helps with shelf life of the Cooked Chicken in the Cvaps Machines.

Just preserving the two items saves 10's of millions of Dollars in Supplies of Oil and Cooked Chicken for a 50 Billion Dollar Corporation

Smallgree :

Are we talking about Hand Breaded in House made chicken or Other items Pre-Made and then Just Deep Fried to Final Cooking ?

I will address BOTH

Hand Breading In-House so called Original NEW AGE RECIPE. Time For cooking the Pressure Cooked items Breaks Down the Oil much Quicker the Deep frying for re-Heating and Final Cooking Process. By adding it into the Hand Breading Flour it re-injects more citric acid into the cooking oil with each Fry a slow continual re-adjusting and adding to the OIL slow method release. continually serves a purpose on a slow method.

The OFF-SITE Made Pre Processed items are made to a Different standard MORE for Re-Heating and Final Cook Preparation which the WHOLE chicken does NOT need while sitting in a Cvap Machine for a Resting period. KFC NEW AGE cooks BONE IN chicken to 175 -200 temp (THEY NEED TO PULL chicken and REST IT - WAY to LAVA HOT if served to customers and Dangerous)

Re-Heat and Served Popcorn Chicken and Tenders Pre-breaded and Partial Fried are NOT cooked to BONE in requirements and can be served MUCH SOONER. There internal temp Drops MUCH quicker and Less internal Juice Lava Hot


Coleslaw is kept for Days requires the Preservative without wilting the Cabbage


Pre-Made Items use different items to create the same effect But can survive Freezing and Final Cooking