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Palm olein is used for frying foodstuff as it is stable in high temperatures. The manufacturing process involves deep-frying followed by rapid cooking and blast freezing. Quick crystallization of the fat used is important and for this reason, a hydrogenated PALM OIL of melting point 40-42°C. The most important characteristic of a fat used for frying is its ability to withstand the high temperature used, with undue chemical change. Frying usually at about 180°C , at which temperature, the more unsaturated oils tend to oxidize and breakdown or polymerize quite rapidly