Oila Palm-Oil Free Frying Oil

Palm oil contains high proportions of palmitic acid and saturated fats that heighten atherogenic cardiovascular risks. Removing palm fat sharply lowers total saturated lipids, improves digestive lightness, and prevents fat congealing on cooled fried dishes.

The oil exhibits a verified smoke point of 210°C to 215°C. Stabilized with approved antioxidants, it resists thermal degradation without smoking or unpleasant odor breakdown across standard 170–190°C frying operations.

Provided food debris is filtered systematically and temperatures remain below 185°C, the oil safely endures 3 to 4 sequential deep-frying cycles while remaining well within statutory Total Polar Compounds limits (TPM under 24%).

Available in clear PET bottles of 810g, 900ml, 1.5L, and 1.8kg, packed into heavy-duty master cartons of 6 or 12 units configured for palletized freight.

Free of industrial hydrogenation and processed under strictly regulated deodorization thermal curves, trans fatty acids test below 0.5%, complying with official zero-trans labelling standards.

Thanks to optimized kinematic viscosity and rapid external crust formation, foodstuffs absorb approximately 15–20% less oil compared to heavy palm-based frying fats, resulting in lighter meals.

Export consignments include an Iranian FDA Health Certificate, batch Certificate of Analysis (COA), Chamber Certificate of Origin, detailed commercial packing list, and stamped commercial invoice.