Fried in bi-fractionated palm oil

Bi-fractionated palm oil is produced by repeated dry fractionation of refined palm oil (controlled crystallization and separation of solid/liquid fractions) to increase the “olein” portion and reduce crystals at ambient temperature. The result is an oil with optimized SFC, good oxidative stability, and predictable behavior in both batch and continuous frying.

Caloric value (oil, 100 g)
Approximately 884–900 kcal per 100 g (typical ≈ 884 kcal/100 g; energy entirely from fat). In fried foods, oil uptake typically ranges ~8–25% of final weight, driving proportional energy increase.

Composition and fatty acid profile (indicative)
The palm olein fraction usually shows overall SFA around ~45–50% (palmitic predominant), MUFA ~40–45% (oleic), and PUFA ~8–12% (linoleic; linolenic traces). Double fractionation increases the liquid fraction and lowers SFC at 20–25 °C, improving pumpability and cold clarity while maintaining thermal stability.

Technological properties in frying
The smoke point is adequate for 170–180 °C frying. The relatively low PUFA content and non-hydrogenated status limit formation of TFA. Under good practice the medium resists oxidation, hydrolysis, and polymerization, with low foaming when crumbs and moisture are controlled. The SFC curve supports crisp crusts and a dry bite. The oxidative stability index (OSI) is typically higher than in more polyunsaturated oils.

Process and oil quality control
Feed oil is refined then double-fractionated; natural antioxidants may remain or be added where allowed. Pre-use specifications typically include low FFA (e.g., ≤0.05–0.1% as oleic), controlled PV, an iodine value (IV) consistent with the cut, absence of catalytic metals, and clean sensory profile. In use, monitor temperature, turnover, filtration efficiency, and buildup of degradation compounds.

Line performance and operating guidance
• Temperature: hold 170–180 °C to balance browning with limited secondary oxidation.
• Load and turnover: avoid overloads; schedule regular top-ups with fresh oil to dilute FFA and polar materials.
• Filtration: remove fines to curb thermal catalysis and darkening.
• Moisture: minimize free water (thorough draining) to limit hydrolysis and foam.
• Discard criteria: track total polar compounds (TPC) against regulatory or internal limits.

Nutrition and health
Bi-fractionated palm oil contains no TFA if not hydrogenated and offers strong thermal stability, yet contributes meaningful SFA. Health impact depends on the overall diet and substitutions; greater MUFA/PUFA share is generally favorable. Choice of frying medium should be paired with practices that minimize oxidation and undesirable compounds.

Safety, supply chain, and sustainability
In-plant control falls under GMP and HACCP (critical temperatures, filtration, lot traceability, and disposal procedures). From an environmental standpoint, sourcing certified RSPO material helps mitigate deforestation risk and supports social safeguards. Spent frying oils require authorized collection and recycling. Inventory rotation by FIFO reduces aging and degradation.

Fried product quality
When ratios of product to oil and dwell times are correct, bi-fractionated palm oil promotes uniform color, crisp crust, and low surface greasiness. Pre-fry surface salts, sugars, and spices accelerate oil degradation; applying them post-fry extends oil life.

Troubleshooting
Persistent foam: excess moisture or fines—improve draining and filtration; lower temperature.
Darkened oil or rancid odor: advanced oxidation—increase turnover, reduce air/light exposure, verify PV and TPC.
Greasy product: too low temperature or overloading—restore 170–180 °C and lighten the load.
Cloudiness when cool: SFC too high for ambient conditions—switch to “super-olein” cuts or adjust blend.

Conclusion
Bi-fractionated palm oil offers a favorable balance of thermal stability, handling, and fried-food sensory quality. Performance hinges on selecting the appropriate fraction, controlling temperature and particulates, scheduling top-ups and discards, and operating under sound practices to maximize safety, yield, and product consistency.

Mini-glossary
SFA — Saturated fatty acids: to moderate; health effects depend on the overall diet and replacement nutrients.
MUFA — MonoUnsaturated fatty acids: generally favorable for lipid profile and thermal stability (e.g., oleic acid).
PUFA — PolyUnsaturated fatty acids: beneficial but more oxidation-prone; include omega-6 and omega-3 families.
SFC — Solid fat content: fraction of fat solid at a given temperature; drives plasticity, pumpability, and cold behavior.
OSI — Oxidative stability index: instrumental measure (e.g., Rancimat) of an oil’s resistance to oxidation.
IV — Iodine value: proxy for unsaturation degree; higher IV indicates more double bonds and typically lower oxidative stability.
FFA — Free fatty acids: hydrolysis products that rise with use, lowering smoke point and promoting off-flavors.
PV — Peroxide value: measure of primary oxidation products; increases in early degradation.
TPC — Total polar compounds: sum of polar fractions formed during frying (oxidation, hydrolysis, polymerization); used as an end-of-life criterion.
GMP — Good Manufacturing Practice: procedures and controls that ensure hygiene, consistency, traceability, and quality.
HACCP — Hazard Analysis and Critical Control Points: preventive food-safety system defining hazards, CCPs, limits, monitoring, corrective actions, and verification.
FIFO — First in, first out: inventory rotation principle—use the oldest lots first to preserve quality and safety.
RSPO — Roundtable on Sustainable Palm Oil: voluntary certification scheme promoting environmental and social sustainability in the palm oil supply chain.