Palm Oil for Frying and Palm Frying Fat – Parameters, Applications, Supplier Selection

Palm Oil for Frying – Why It Works in Industry

Frying in palm oil has become established in the food industry for several specific technological reasons. The high palmitic acid content gives the raw material natural oxidative stability – in conditions of continuous deep-fat frying (170–185°C, in the presence of oxygen and moisture from the product), appropriate frying fat characteristics are of great importance. In standard oxidative stability tests (e.g. Rancimat), palm oil demonstrates stability 2–3 times greater than sunflower oil and noticeably higher than rapeseed oil.

Palm oil in industrial frying is also chosen for its sensory profile – after refining, it has a neutral taste and odour, which does not distort the character of the fried product. Unlike rapeseed oil, it does not impart residual flavours that may affect delicate products such as breaded fish or doughnuts. 

A further advantage is its consistent texture at room temperature. Palm frying fat solidifies on cooling, which facilitates transport and storage, reduces the risk of spillage and allows packaging in convenient formats (cartons, bag-in-box, pails).

Palm Fat for Frying – Technical Parameters

Palm fat for frying should meet specific parameters, which are worth verifying in the supplier’s specification:

Parameter	Typical range for palmolein for frying
Acid value	<0.5 mg KOH/g
Peroxide value	<2 meq O₂/kg
Free fatty acid content (FFA)	<0.25%
Oxidative stability (Rancimat 110°C)	>12 hours
Smoke point	Min. 220°C
Melting point	Application-specific
Moisture content	<0.1%
3-MCPD content	<2.5 mg/kg
GE content	<1.0 mg/kg

These parameters determine how long the fat will last in the fryer, what its total polar materials (TPM) will be after prolonged use, and how quickly it will undergo thermooxidative degradation.

In practice, manufacturing facilities also monitor TPM during production – the fat is replaced when the TPM level reaches 24–25% (in some EU member states the legal limit is 24%). The initial quality of the raw material directly affects the time at which this threshold is reached.

Palm Frying Fat – How It Differs from Palm Oil

Palm frying fat differs from refinedpalm oil in three key respects: composition (it is most often a blend of palmolein with functional additives), form (a ready-to-use product in packaging suited to the fryer) and purpose (continuous frying rather than general culinary use).

Palm oil frying fat in its standard version contains:

• a palmolein base or a palmolein/palm stearin blend with a defined SFC,
• antioxidants (e.g. rosemary extract, tocopherols, BHT/BHA – depending on the formulation),
• antifoaming agents (dimethylpolysiloxane, E900) to limit foaming and fat loss on contact with moisture from the product,
• occasionally colouring agents (beta-carotene) for visual effect on cooling.

Rafsol Group offers palm frying fats in various SFC grades and with different stabilisation systems – the choice depends on the specific application (chips, fish, doughnuts, crisps, roasted nuts).

Palm Oil Frying Fat – Applications

Palm oil frying fat is used in:

• potato product manufacturing  (chips, crisps, croquettes),
• fish processing (breaded fillets, fish fingers),
• production of breaded products (poultry cutlets, schnitzel),
• confectionery (doughnuts, ring doughnuts, angel wings),
• catering and food service (canteens, HoReCa operations),
• cinemas (popped popcorn – although specialised popcorn fats are more commonly used for this application),
• production of puffed snacks, crisps and extruded fried snacks.

Frying in Palm Oil – How It Affects the Quality of the Finished Product

Palm oil frying fat has several characteristics that directly influence the attributes of the finished product:

• Low fat absorption – owing to its semi-solid consistency at room temperature, fried products have a less greasy surface on cooling than those fried in liquid oils.
• Crispy crust – thermal stability allows a uniform bath temperature to be maintained, which promotes the Maillard reaction and the formation of a crispy surface.
• Colour stability – slower darkening of the frying oil during the production cycle allows the golden colour of the product to be maintained over extended operating windows.
• Post-frying stability – due to its lower susceptibility to oxidation, palm oil enhances the oxidative and sensory stability of fried products during storage compared with polyunsaturated oils. 

On the other hand, frying in palmolein requires appropriate good fryer maintenance practices (filtration, regular removal of sediment) and temperature control, since overheating above 200°C deteriorates fat quality more rapidly than in the case of oils with a higher monounsaturated content.

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Also read: Frying fat – how to select the right frying medium and where to buy foodservice frying fats

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Palm Frying Fat Supplier – What to Consider When Choosing a Supplier

The palm frying fat supplier is a strategic partner whose selection directly affects production continuity, the unit cost of the finished product, and the risk of quality-related claims. Key criteria to consider:

• Sustainable origin certification (RSPO – Mass Balance, Segregated or Identity Preserved) – increasingly required by retail chains and branded manufacturers.
• Comprehensive quality documentation for every batch – CoA with 3-MCPD and GE levels, FFA, peroxide value, moisture content.
• Parameter consistency between batches – critical for repeatability of the frying process.
• Packaging suited to production scale – 10–20 kg cartons, bag-in-box, pails, IBC containers, tanker deliveries.
• Order lead times – in industrial frying, any disruption to deliveries translates directly into production downtime.
• Ability to customise formulations – SFC blend, antioxidant package, clean label options (without BHT/BHA).
• Technical support – analysis of production problems, fat selection for specific applications, optimisation of raw material cost.

At Rafsol Group, we supply palm frying fats in multiple variants – from standard formulations to dedicated fats developed individually to match the customer’s facility parameters. Every batch is covered by full quality documentation and compliance with EU regulatory requirements.

FAQ – Frequently Asked Questions

Is palm oil suitable for deep-fat frying?

Yes – in its palmolein form, it is one of the most widely used raw materials for industrial frying. High oxidative stability and a smoke point above 220°C allow it to retain its functional properties over extended periods.

How does palm frying fat differ from pure palm oil?

Palm frying fat is a ready formulation – a palmolein base enriched with antioxidants and antifoaming agents, tailored for continuous frying. Pure palm oil contains no functional additives.

How many frying cycles can palm frying fat withstand?

The number of cycles depends on operating conditions (temperature, moisture input from the product, filtration), but in typical industrial conditions palm frying fat lasts 24–40 hours of continuous operation before reaching the replacement threshold. The definitive criterion is total polar materials (TPM).

Is frying in palm oil healthier than in other oils?

From an oxidative stability standpoint, yes. Palm oil produces oxidation compounds more slowly than many polyunsaturated oils under prolonged frying conditions. However, it also contains a higher proportion of saturated fatty acids than oils such as rapeseed oil. 

What are the alternatives to palm frying fat?

High-oleic rapeseed/sunflower blends, coconut frying fats (rare, owing to cost and flavour), interesterified fats, and palm-free options – each has its own cost and technological profile.

Working with Rafsol Group

As a palm frying fat supplier, we offer ready-made formulations as well as custom blends developed for specific production lines. We supply palmolein and frying fats in packaging ranging from 10 kg through to tanker deliveries, with RSPO certification and full quality documentation.

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Also read: New Production Line – Fats and Frying Oils in Cardboard Packaging

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Send an enquiry with a description of your application – our technical advisory team will recommend the most suitable product for your process and prepare an individual quotation.