Premium Deep Frying Vegetable Oil 1L
Discover our quality deep frying vegetable oil, made with high oleic sunflower oil (82% oleic acid), for perfect fish, chicken, fries, and more. Low absorption, high smoke point (232°C), 50+ fry cycles
Specification
Premium Vegetable Oil – Ukraine Origin
Why Chefs & Home Cooks Choose It?
a. Healthier Frying: 82% oleic acid—greater monounsaturated fat content that many chefs choose for a heart-healthy profile vs. some standard oils.
b. Crispy & Golden Outcomes: Less oil absorption means lighter, less greasy fried foods with a clear, neutral flavor that won’t overwhelm sensitive ingredients.
c. Endurance Champion Designed for durability, it’s tested to stand up to multiple frying cycles (chefs say it’s great for dozens of batches), helping to decrease oil turnover in busy kitchens.
d. Neutral taste: A neutral taste is a good choice when you want the seasoning, batter, or dressing in your dish to shine, rather than the oil affecting the final flavor. Ideal for:
1. Fish & Seafood Super-crispy, non-greasy batter Great for tempura or delicate seafood batters, where the oil’s low absorption and high smoke point assist the crust to form rapidly and keep the inside sensitive. The oil has no fish aftertaste and a neutral flavor, which prevents any flavor transfer, ensuring that fried fish and chips taste bright and clean. Chefs say the finest tempura texture is achieved when oil is maintained between 325 and 375°F.
2. Chicken (Wings, Nuggets, KFC-Style) Keeps wings and nuggets soft within and has a crispy coating outside. The neutral flavor of the oil lets the flavor of marinades and coatings shine through and is engineered to decrease moisture loss. Reliable at 180-200°C (355-392°F) for consistent color & texture. It maintains fryer temperature and oil integrity for better results and longer use than regular vegetable oils like corn or regular canola.
3. French Fries with Potato Chips in Golden Color without Darkening. The high-heat stability of the oil results in a bright, attractive finish on fries and chips that can reduce overcooking to achieve color and still preserve a crispy texture. Standard frying tests show around 30% less oil absorption than palm kernel oil, which can equate to fewer calories per serving and a lighter mouthfeel; it also helps decrease grease build-up in equipment and reduces oil turnover in busy kitchens.
4. Donuts & Fritters:
Fry cleanly with little foam. Low levels of free fatty acids and good oxidative stability in refined vegetable oils help to minimize foaming and splattering, ensuring consistent frying of batter-based sweets and allowing for safe filtering and reuse. Retains desserts’ sweet neutral flavor and helps minimize flavor transfer maintains the desired sugar and spice notes in donuts and fritters; chefs advocate filtering after each shift and against cross-using with highly aromatic meals.
For specific storage conditions, read the product label. For total fat, trans fat per serving, and calories per serving, see the nutrition panel.
b. Crispy & Golden Outcomes: Less oil absorption means lighter, less greasy fried foods with a clear, neutral flavor that won’t overwhelm sensitive ingredients.
c. Endurance Champion Designed for durability, it’s tested to stand up to multiple frying cycles (chefs say it’s great for dozens of batches), helping to decrease oil turnover in busy kitchens.
d. Neutral taste: A neutral taste is a good choice when you want the seasoning, batter, or dressing in your dish to shine, rather than the oil affecting the final flavor. Ideal for:
1. Fish & Seafood Super-crispy, non-greasy batter Great for tempura or delicate seafood batters, where the oil’s low absorption and high smoke point assist the crust to form rapidly and keep the inside sensitive. The oil has no fish aftertaste and a neutral flavor, which prevents any flavor transfer, ensuring that fried fish and chips taste bright and clean. Chefs say the finest tempura texture is achieved when oil is maintained between 325 and 375°F.
2. Chicken (Wings, Nuggets, KFC-Style) Keeps wings and nuggets soft within and has a crispy coating outside. The neutral flavor of the oil lets the flavor of marinades and coatings shine through and is engineered to decrease moisture loss. Reliable at 180-200°C (355-392°F) for consistent color & texture. It maintains fryer temperature and oil integrity for better results and longer use than regular vegetable oils like corn or regular canola.
3. French Fries with Potato Chips in Golden Color without Darkening. The high-heat stability of the oil results in a bright, attractive finish on fries and chips that can reduce overcooking to achieve color and still preserve a crispy texture. Standard frying tests show around 30% less oil absorption than palm kernel oil, which can equate to fewer calories per serving and a lighter mouthfeel; it also helps decrease grease build-up in equipment and reduces oil turnover in busy kitchens.
4. Donuts & Fritters:
Fry cleanly with little foam. Low levels of free fatty acids and good oxidative stability in refined vegetable oils help to minimize foaming and splattering, ensuring consistent frying of batter-based sweets and allowing for safe filtering and reuse. Retains desserts’ sweet neutral flavor and helps minimize flavor transfer maintains the desired sugar and spice notes in donuts and fritters; chefs advocate filtering after each shift and against cross-using with highly aromatic meals.
- Technical benefits:
- Reusability: 3-5x longer useable life than many common vegetable oils designed for oxidative stability, so it may survive many frying cycles before sensory or chemical deterioration (measure color, odor, and total fat/per serving variations to determine reuse).
- Shelf Life: 24 months in a sealed bottle if stored in a cold, dark place.
For specific storage conditions, read the product label. For total fat, trans fat per serving, and calories per serving, see the nutrition panel.