{"id":10780,"date":"2026-06-23T09:46:49","date_gmt":"2026-06-23T09:46:49","guid":{"rendered":"https:\/\/rafsol.eu\/palm-oil-for-frying-and-palm-frying-fat-parameters-applications-supplier-selection\/"},"modified":"2026-08-05T07:52:46","modified_gmt":"2026-08-05T07:52:46","slug":"palm-oil-for-frying-and-palm-frying-fat-parameters-applications-supplier-selection","status":"publish","type":"post","link":"https:\/\/rafsol.eu\/en\/palm-oil-for-frying-and-palm-frying-fat-parameters-applications-supplier-selection\/","title":{"rendered":"Palm Oil for Frying and Palm Frying Fat \u2013 Parameters, Applications, Supplier Selection"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10780\" class=\"elementor elementor-10780 elementor-10459\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dc50bd0 e-flex e-con-boxed e-con e-parent\" data-id=\"dc50bd0\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-53adcd5 elementor-widget elementor-widget-text-editor\" data-id=\"53adcd5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-size: 18px;\"><b>Palm oil for frying<\/b> and <b>palm frying fat<\/b> are raw materials that have dominated industrial deep-fat frying for many years. A high smoke point, excellent oxidative stability and a neutral sensory profile have made these products the industry standard in foodservice, snack manufacturing, fish processing, and industrial catering.<\/span><\/p>\n<p>In brief:<\/p>\n<ul>\n<li><b>Palm oil for frying<\/b> in its palmolein form (olein or super olein) has a smoke point of approximately 230\u00b0C and natural resistance to oxidation.<\/li>\n<li><b>Palm frying fat<\/b> is a ready-to-use fat blend, most commonly based on appropriately selected palm oil fractions, designed for extended use in industrial fryers.<\/li>\n<li><b>Frying in palm oil<\/b> yields products with a crispy texture and low fat absorption, provided that optimum frying conditions are maintained.<\/li>\n<li><b>Palm fat for frying<\/b> is selected according to the application \u2013 a different grade for chips, a different one for breaded meat, and another for fried fillings.<\/li>\n<li>The selection of a palm frying fat supplier should take into account RSPO certification, 3-MCPD\/GE documentation, and the suitability of the delivery format and packaging to the scale of production.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6f98065 e-con-full e-flex e-con e-child\" data-id=\"6f98065\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-39c4387 elementor-hidden-tablet elementor-hidden-mobile aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"39c4387\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/frying-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-right\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2-300x214.jpg\" class=\"attachment-medium size-medium wp-image-6849\" alt=\"Frytury do sma\u017cenia\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Frying fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c1be5e elementor-hidden-desktop aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"5c1be5e\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/frying-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-top\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2-300x214.jpg\" class=\"attachment-medium size-medium wp-image-6849\" alt=\"Frytury do sma\u017cenia\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/11\/frytury-do-smazenia-ikonka-2.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Frying fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3b94d18 elementor-widget elementor-widget-text-editor\" data-id=\"3b94d18\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2><b>Palm Oil for Frying \u2013 Why It Works in Industry<\/b><\/h2>\n<p><b>Frying in palm oil<\/b><span style=\"font-weight: 400;\"> has become established in the food industry for several specific technological reasons. The high palmitic acid content gives the raw material natural oxidative stability \u2013 in conditions of continuous deep-fat frying (170\u2013185\u00b0C, 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.\u00a0Rancimat), palm oil demonstrates stability 2\u20133 times greater than sunflower oil and noticeably higher than rapeseed oil.<\/span><\/p>\n<p><b>Palm oil in industrial frying<\/b><span style=\"font-weight: 400;\"> is also chosen for its sensory profile \u2013 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.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A further advantage is its <\/span><b>consistent texture at room temperature<\/b><span style=\"font-weight: 400;\">. 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).<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10332 size-large\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/frytura-gastronomiczna-ikona-1024x576.jpg\" alt=\"Palm Oil for Frying \u2013 Why It Works in Industry\" width=\"1024\" height=\"576\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/frytura-gastronomiczna-ikona-1024x576.jpg 1024w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/frytura-gastronomiczna-ikona-300x169.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/frytura-gastronomiczna-ikona-768x432.jpg 768w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/frytura-gastronomiczna-ikona.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h2><b>Palm Fat for Frying \u2013 Technical Parameters<\/b><\/h2>\n<p><b>Palm fat for frying<\/b><span style=\"font-weight: 400;\"> should meet specific parameters, which are worth verifying in the supplier\u2019s specification:<\/span><\/p>\n<table>\n<thead>\n<tr>\n<th><b>Parameter<\/b><\/th>\n<th><b>Typical range for palmolein for frying<\/b><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><span style=\"font-weight: 400;\">Acid value<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;0.5 mg KOH\/g<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Peroxide value<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;2 meq O\u2082\/kg<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Free fatty acid content (FFA)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;0.25%<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Oxidative stability (Rancimat 110\u00b0C)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&gt;12 hours<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Smoke point<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Min. 220\u00b0C<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Melting point<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Application-specific\u00a0<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Moisture content<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;0.1%<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">3-MCPD content<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;2.5 mg\/kg<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">GE content<\/span><\/td>\n<td><span style=\"font-weight: 400;\">&lt;1.0 mg\/kg<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In practice, manufacturing facilities also monitor TPM during production \u2013 the fat is replaced when the TPM level reaches 24\u201325% (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.<\/span><\/p>\n<h2><b>Palm Frying Fat \u2013 How It Differs from Palm Oil<\/b><\/h2>\n<p><b>Palm frying fat<\/b><span style=\"font-weight: 400;\"> 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).<\/span><\/p>\n<p><b>Palm oil frying fat<\/b><span style=\"font-weight: 400;\"> in its standard version contains:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">a palmolein base or a palmolein\/palm stearin blend with a defined SFC,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">antioxidants (e.g.\u00a0rosemary extract, tocopherols, BHT\/BHA \u2013 depending on the formulation),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">antifoaming agents (dimethylpolysiloxane, E900) to limit foaming and fat loss on contact with moisture from the product,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">occasionally colouring agents (beta-carotene) for visual effect on cooling.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Rafsol Group offers palm frying fats in various SFC grades and with different stabilisation systems \u2013 the choice depends on the specific application (chips, fish, doughnuts, crisps, roasted nuts).<\/span><\/p>\n<h3><b>Palm Oil Frying Fat \u2013 Applications<\/b><\/h3>\n<p><b>Palm oil frying fat<\/b><span style=\"font-weight: 400;\"> is used in:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">potato product manufacturing\u00a0 (chips, crisps, croquettes),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><a href=\"https:\/\/rafsol.eu\/en\/offer\/seafood-fish-processing-industry\/\"><strong>fish processing<\/strong><\/a> (breaded fillets, fish fingers),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">production of breaded products (poultry cutlets, schnitzel),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><a href=\"https:\/\/rafsol.eu\/en\/offer\/confectionery-pastry-shops\/\"><strong>confectionery<\/strong><\/a> (doughnuts, ring doughnuts, angel wings),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">catering and food service (canteens, <a href=\"https:\/\/rafsol.eu\/en\/offer\/horeca\/\"><strong>HoReCa operations<\/strong><\/a>),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">cinemas (popped popcorn \u2013 although s<a href=\"https:\/\/rafsol.eu\/en\/offer\/popcorn-popping-fats\/\"><strong>pecialised popcorn fats<\/strong><\/a> are more commonly used for this application),<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">production of puffed snacks, crisps and extruded fried snacks.<\/span><\/li>\n<\/ul>\n<p><\/p>\n<h2><b>Frying in Palm Oil \u2013 How It Affects the Quality of the Finished Product<\/b><\/h2>\n<p><b>Palm oil frying fat<\/b><span style=\"font-weight: 400;\"> has several characteristics that directly influence the attributes of the finished product:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Low fat absorption<\/b><span style=\"font-weight: 400;\"> \u2013 owing to its semi-solid consistency at room temperature, fried products have a less greasy surface on cooling than those fried in liquid oils.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Crispy crust<\/b><span style=\"font-weight: 400;\"> \u2013 thermal stability allows a uniform bath temperature to be maintained, which promotes the Maillard reaction and the formation of a crispy surface.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Colour stability<\/b><span style=\"font-weight: 400;\"> \u2013 slower darkening of the frying oil during the production cycle allows the golden colour of the product to be maintained over extended operating windows.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Post-frying stability<\/b><span style=\"font-weight: 400;\"> \u2013 due to its lower susceptibility to oxidation, palm oil enhances the oxidative and sensory stability of fried products during storage compared with polyunsaturated oils.\u00a0<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10336 size-large\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-do-smazenia-frytura-palmowa-ikona-1024x576.jpg\" alt=\"Frying in Palm Oil\" width=\"1024\" height=\"576\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-do-smazenia-frytura-palmowa-ikona-1024x576.jpg 1024w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-do-smazenia-frytura-palmowa-ikona-300x169.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-do-smazenia-frytura-palmowa-ikona-768x432.jpg 768w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-do-smazenia-frytura-palmowa-ikona.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">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\u00b0C deteriorates fat quality more rapidly than in the case of oils with a higher monounsaturated content.<\/span><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 22px;\"><em>Also read:<\/em><a href=\"https:\/\/rafsol.eu\/en\/frying-fat-how-to-select-the-right-frying-medium-and-where-to-buy-foodservice-frying-fats\/\"><strong> Frying fat \u2013 how to select the right frying medium and where to buy foodservice frying fats<\/strong><\/a><a href=\"https:\/\/rafsol.eu\/en\/new-bag-in-box-production-line-professional-frying-oil-series\/\"><\/a><\/span><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<h2><b>Palm Frying Fat Supplier \u2013 What to Consider When Choosing a Supplier<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The <\/span><b>palm frying fat supplier<\/b><span style=\"font-weight: 400;\"> 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:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sustainable origin certification<\/b><span style=\"font-weight: 400;\"> (RSPO \u2013 Mass Balance, Segregated or Identity Preserved) \u2013 increasingly required by retail chains and branded manufacturers.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Comprehensive quality documentation for every batch<\/b><span style=\"font-weight: 400;\"> \u2013 CoA with 3-MCPD and GE levels, FFA, peroxide value, moisture content.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Parameter consistency between batches<\/b><span style=\"font-weight: 400;\"> \u2013 critical for repeatability of the frying process.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Packaging suited to production scale<\/b><span style=\"font-weight: 400;\"> \u2013 10\u201320 kg cartons, bag-in-box, pails, IBC containers, tanker deliveries.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Order lead times<\/b><span style=\"font-weight: 400;\"> \u2013 in industrial frying, any disruption to deliveries translates directly into production downtime.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Ability to customise formulations<\/b><span style=\"font-weight: 400;\"> \u2013 SFC blend, antioxidant package, clean label options (without BHT\/BHA).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Technical support<\/b><span style=\"font-weight: 400;\"> \u2013 analysis of production problems, fat selection for specific applications, optimisation of raw material cost.<\/span><\/li>\n<\/ul>\n<p><\/p>\n<blockquote><p><span style=\"font-weight: 400;\">At Rafsol Group, we supply palm frying fats in multiple variants \u2013 from standard formulations to dedicated fats developed individually to match the customer\u2019s facility parameters. Every batch is covered by full quality documentation and compliance with EU regulatory requirements.<\/span><\/p><\/blockquote>\n<p><\/p>\n<h2><b>FAQ \u2013 Frequently Asked Questions<\/b><\/h2>\n<p><\/p>\n<h3><b>Is palm oil suitable for deep-fat frying?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Yes \u2013 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\u00b0C allow it to retain its functional properties over extended periods.<\/span><\/p>\n<h3><b>How does palm frying fat differ from pure palm oil?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Palm frying fat is a ready formulation \u2013 a palmolein base enriched with antioxidants and antifoaming agents, tailored for continuous frying. Pure palm oil contains no functional additives.<\/span><\/p>\n<h3><b>How many frying cycles can palm frying fat withstand?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">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\u201340 hours of continuous operation before reaching the replacement threshold. The definitive criterion is total polar materials (TPM).<\/span><\/p>\n<h3><b>Is frying in palm oil healthier than in other oils?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/p>\n<h3><b>What are the alternatives to palm frying fat?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">High-oleic rapeseed\/sunflower blends, coconut <a href=\"https:\/\/rafsol.eu\/en\/offer\/frying-fats\/\"><strong>frying fats<\/strong><\/a> (rare, owing to cost and flavour), interesterified fats, and palm-free options \u2013 each has its own cost and technological profile.<\/span><\/p>\n<h2><b>Working with Rafsol Group<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">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 <a href=\"https:\/\/rafsol.eu\/en\/quality-matters-rspo-certification-as-a-commitment-to-sustainable-development\/\"><strong>RSPO certification<\/strong><\/a> and full quality documentation.<\/span><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 22px;\"><em>Also read:<\/em><a href=\"https:\/\/rafsol.eu\/en\/new-production-line-fats-and-frying-oils-in-cardboard-packaging\/\"><strong> New Production Line \u2013 Fats and Frying Oils in Cardboard Packaging<\/strong><\/a><\/span><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<blockquote><p><span style=\"font-weight: 400;\"><a href=\"https:\/\/rafsol.eu\/en\/quote-request\/\"><strong>Send an enquiry<\/strong><\/a> with a description of your application \u2013 our technical advisory team will recommend the most suitable product for your process and prepare an individual quotation.<\/span><\/p><\/blockquote>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Palm oil for frying and palm frying fat are raw materials that have dominated industrial deep-fat frying for many years. A high smoke point, excellent oxidative stability and a neutral sensory profile have made these products the industry standard in foodservice, snack manufacturing, fish processing, and industrial catering. In brief: Palm oil for frying in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10337,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[],"class_list":["post-10780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge-base-rafsol"],"_links":{"self":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/comments?post=10780"}],"version-history":[{"count":1,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10780\/revisions"}],"predecessor-version":[{"id":10781,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10780\/revisions\/10781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media\/10337"}],"wp:attachment":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media?parent=10780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/categories?post=10780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/tags?post=10780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}