“Meléndez crisps are free of trans fats."
The unbeatable flavour of the product stems not only from the high quality of the raw material supplied by the company itself, because Patatas Meléndez are growers, but also from the quality of oil used during frying.
The crisps are made in a traditional fashion which gives them better flavour and texture as well as making them crispier; a low temperature is used during the process to enhance the quality of the final product and avoid the formation of acrylamide. The processes are not carried out continually and this, together with the technology involved in heating the oils mean a product can be obtained that is more homogenous and with no deterioration because there is never any kind of over-heating.
In order to conserve all the nutritious qualities and to bring out the best flavours of the potatoes, only extra virgin olive oil and high oleic sunflower oil is used to make the crisps. This avoids hydrogenated fats and trans fats which are directly related to the increase in blood levels of LDL cholesterol (the so-called bad cholesterol) and which, according to recent research, also cause levels of HDL cholesterol (the good cholesterol) to drop. In some countries these are now being banned because of their enormous detrimental effects for cardiovascular health. Frying is done at low temperatures to eliminate acrylamide even though there are still no conclusive studies on its negative effects on health.
The oil, whether olive or sunflower, is very carefully controlled to ensure all its qualities remain in tact and for this reason it is stored in inert containers with nitrogen.
An important factor in the product’s success is the fact that the company itself is a potato grower so it has complete control of all aspects of the industrial process starting in their own fields with the selection of the most suitable varieties. A modern plant in Medina del Campo (Valladolid) equipped with the latest technology, ensures the rest.
With these instruments, Patatas Meléndez has managed to launch a product that is distinct in terms of the way it is made, to other manufactured crisps.
Meléndez Crisps come in three different formats: fried in extra virgin olive oil, fried in extra virgin olive oil without added salt and fried with high oleic sunflower oil.