Frying Oil

Carotino Palm Fruit oil as Frying Oil

The use of Palm Fruit Oil as a form of cooking and frying oil has shown to have an excellent oxidative stability as compared with other vegetable oils. Frying oil must withstand high temperatures without breaking down or polymerising quickly and without oxidising and turning rancid. Polyunsaturated oils have to be partially hydrogenated to render them to be more stable for deep-frying. Where as, Palm Fruit Oil has good oxidative stability due to the presence of high level of natural antioxidants (tocopherols, tocotrienols and carotenoids) and balanced level of saturated and unsaturated fatty acids. Cooking using Palm Fruit Oil will not produce excessive smoking, spattering, foaming and forms less gummy residues in the pans after cooking. Use of Palm Fruit Oil in frying deteriorates less rapidly than many other vegetable oils.

Oil Stability Index

Frying Oil OSI@120oC, hr
Sunflower 3.3
Soybean 3.9
Canola 3.4
Corn 5.1
Peanut 4.5
Olive 5.9
RBD Palm Olein 9.0
Carofry 11.0


CAROFRY is made from the finest quality Palm Fruit Oil and when used as a frying medium imparts a golden yellow color to the foods, making them more appetising and palatable. Foods cooked in CAROFRY become healthier as they are fortified with natural carotenes (pro-Vitamin A) and Vitamin E which are anti-oxidants.


French fries cooked in Carofry (left portion)
and cooked in other vegetable oils (right portion).



  • Trans fat-free
  • Not hydrogenated
  • Cholesterol-free
  • GMO-free
  • Healthier with better nutritional value
  • High oxidative stability
  • Longer fry life and therefore save costs




The Antioxidants present naturally in CAROFRY helps to:

  • Stabilise the complex frying system
  • Enhance the frying oil performance
  • Extend the shelf life of the fried food




Packaging sizes: 5kg PET bottle / 5liter, 10liter & 20liter jerry can / 20kg BIB / 17kg tin / 190kg drum / 20MT flexibag