Frying | Bunge Loders Croklaan
Frying improves the sensory appeal of food, but during heating several complex interactions take place in the oil which influence the quality of the final product. That’s why the choice of frying oil is crucial.
Frying oils with high oxidative stability

We offer stable, high-quality products with high saturated and mono-unsaturated fatty acid content and low poly-unsaturated content to deliver great frying performance at a low price. These products have a high smoke point, resist polymerization and foaming, and do not produce gummy or sticky residues. The result is a fried product with good flavor and texture and a long shelf life.