| ≥1 piece |
For the large scale frying of potato chips, palm olein or a blend of palm olein with soya or rapeseed oil is preferred. This is because the surface appearance of the finished product is improved. French fries are often purchased as part fried and deep frozen products.PALM OIL, with its moderate linoelic acid content and high level of natural antioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide. Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components. Palm oil resists oxidation and rancidity, which means products made using palm oil have extended shelf lives.