Frying oil


We are hereby introducing OiliO frying oil. It is intended for use in home fryers, as well as for deep-frying at an industrial scale.

In frying oil, the lightest fraction of a palm oil is used, which obtained after double fractionation and is called super palm olein.

The unfractionated palm oil has a strong peculiar taste, and therefore its percentage in the mixture should be limited. By means of addition of the olein to the frying mixture, the maximum temperature for boiling the oil increases considerably, since the palm oil is classified as a high-melting oil and the super olein, in its pure form, only melts at a temperature of +16 +18 degrees Celsius. Therefore, if the mixture is frozen, the flocculation of the palm olein can be observed. After the oil is heated, it returns to its original form.

It is worth noting that some producers use ordinary palm oil that has a melting temperature of +32 +36 degrees Celsius which, in principle, spoils the mixture’s eating qualities and leads to its premature stiffening at normal room temperatures.


Rapeseed oil, twice fractionated palm olein, foam destroyer E900.

100 ml of the product contain:

Energy value: 3404 kJ (828 kcal)
Proteins: 0 g
Carbohydrates: 0 g
Fats: 92 g

Of which:

Saturated fats: 13 g
Monounsaturated fats: 22 g
Polyunsaturated fats: 57 g

Recommendations for use:

The frying oil can be also used for cooking cold dishes, but it is intended for deep-frying between 175°C and 180°C
Do not pour the hot oil back in the bottle
Do not put the bottle on a hot surface
The oil should not be used for frying in more than 8 cycles; do not store the oil in open bottles for more than 6 months
Keep warm, shake before use
When using frozen food, remove ice crystals
Regular filtration prolongs the oil life