Malaysian Palm Oil Council


Why is palm oil good for frying

 BENEFITS IN FRYING:                                                                                    

  1. HIGH STABILITY:                                                                                                                                        

The main property an edible oil must possess during frying is high stability and lower peroxide value. Palm oil is a dominating edible oil that is highly stable and has a peroxide value of 9 meq/kg oil after heating five times. A high peroxide value is responsible for the free radical activity, which may prove dangerous. The presence of vitamin E in palm oil lessens the free radical activity making it a safer option.  

2-RESISTANCE AGAINST OXIDATION:                                                                                                           

Due to the presence of high content of antioxidants and a low level of linoleic acid, palm oil resists the action of oxidation even at high temperatures. This property makes it a favorable choice for frying. Linoleic acid contains unsaturated fats, which makes it vulnerable to oxygen attack, but in palm oil, the quantity of linoleic acid is negligible.                                                                                                     

3-ECONOMICAL AND CUSTOMARY:                                                                                                       

Palm oil is considered an essential oil in fried foods, for it is the least expensive and widely used oil globally. This oil fulfills the basic need of manufacturers and buyers of fried food in terms of health, taste, and cost. Among the important attributes, the cost of oil is the most prominent one.                                                                 

4-DEEP FRYING QUALITY:                                                                                                                           

One of the main attributes of monounsaturated oil is that it must have a low acrolein emission level. Palm oil has much lower acroleic emission rates among the edible oils, making it suitable for deep-frying activity. Therefore, the existence of saturated and monosaturated fats in palm oil makes it favorable for deep frying.                                                                     

5-NEUTRAL FLAVOUR:                                                                                                                              

The unrefined form of red palm oil is neutral in its action. It does not affect the taste and flavor of the food cooked in it. The palm olein plays a much healthier role than butter. 

Unlike canola and palm oil that adds flavor to the food, a prominent attribute of palm oil making it suitable for cooking is its neutral flavor. 

Neutral oils also have stronger smoke points, a salient feature that an edible oil must possess for cooking purposes.                                           


Attributes such as nutritional aspects, economic stability, low volatility, and lubricating properties must be given consideration when choosing an oil for frying. Palm oil owns all these vital properties that edible frying oil must possess. 

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