Air fryers have become a popular appliance for many homemakers in Vietnam recently. Instead of just putting food in the fryer and selecting the frying mode, some people line the basket with aluminum foil or parchment paper. This helps prevent food from sticking to the bottom and sides of the fryer, making cleaning easier.
However, some are concerned that these materials may be harmful when they come into contact with food at high temperatures. Dr. Vu Thi Tan, a lecturer in Inorganic Chemistry at Hanoi University of Science and Technology, offers the following analysis:
1. Aluminum Foil
According to Dr. Tan, aluminum foil is made of thin aluminum sheets, with 98.5% aluminum, and the remaining composition is iron and silicone for mechanical strength. Aluminum foil can withstand temperatures up to 240 – 250ºC.
Aluminum foil is commonly used in cooking, such as wrapping food when grilling in an oven or barbecuing over charcoal. Most eateries and restaurants in Europe use aluminum foil trays for takeaway food or leftovers. Fast food restaurants also use aluminum foil to wrap hamburgers and hot dogs.
During high-temperature cooking or when cooking acidic foods, a small amount of aluminum can leach into the food. This has raised concerns as aluminum is linked to memory loss and kidney diseases.
Aluminum foil used in cooking
Photo: Dr. Vu Thi Tan
“However, reputable health organizations such as the Centers for Disease Control and the Alzheimer’s Association assure that the amount of aluminum that may leach from foil during cooking is not harmful to health,” Dr. Tan said.
Moreover, aluminum is naturally present in water, soil, plants, and some food additives and pharmaceuticals. For example, aspirin contains a small amount of aluminum as an additive. Scientists assert that the body can excrete ingested aluminum naturally, and it does not affect health if not consumed daily.
It is recommended to use aluminum foil at temperatures between 200 – 220ºC for safety. As aluminum foil contains aluminum, it should not be used for acidic foods like tomatoes, lemons, or vinegar.
2. Parchment Paper
There are two types of parchment paper available: greaseproof paper and baking paper.
Greaseproof paper is treated with sulfuric acid (H2SO4) to create a non-stick surface. This paper can withstand temperatures up to 200ºC, and some manufacturers claim it can go up to 220ºC. The paper turns brown after acid treatment and may undergo an additional bleaching process to become off-white.
Parchment paper used in an air fryer
Photo: Phan Diep
Furthermore, the paper treated with acid is often coated with silicone, which has excellent heat resistance and is relatively inert to most foods. This silicone-coated paper, known as baking paper, can withstand temperatures up to 250ºC and is used in ovens and air fryers. Baking paper is more commonly used than greaseproof paper due to its higher heat resistance.
“Both aluminum foil and parchment paper are considered safe for use in air fryers and cooking in general. However, with aluminum foil, it is advisable not to exceed temperatures of 220ºC and avoid using it with acidic foods,” concluded Dr. Tan.
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