Not all fried foods are the same, and not all oils can withstand the same temperatures. For this reason, certain frying processes require a specific oil to achieve maximum quality and durability.
Frozen foods demand special characteristics in the oil used, which has led to the development of a specific oil designed to meet the needs of this type of product.
This is a High Oleic oil (over 80%) enriched with vitamins E and C, which provides the oil with greater resistance to high temperatures (up to 220°C) and ensures very light absorption. When oil comes into contact with frozen food, its temperature drops by approximately 20%, which means that to fry at 180°C, the oil must initially withstand temperatures above 180°C.