Deep frying oil

Deep frying oil is a type of vegetable oil specially selected for its high heat resistance and stability during frying at high temperatures. This oil is essential in the kitchen for preparing food using the deep-frying technique, where ingredients are completely submerged in hot oil to achieve a crispy texture and even browning.

Origin: Deep frying oils can be derived from various vegetable sources, such as sunflower, corn, canola, soybean, or palm oil. The choice of oil may vary depending on the region and availability, but one with a high smoke point is always preferred to prevent it from burning and producing bitter flavors during cooking.

Properties: This type of oil must have a high smoke point (generally above 180 °C), be neutral in flavor so as not to alter the taste of the food, and have good oxidative stability to allow for reuse several times without losing quality. Furthermore, it is essential that the oil has a good nutritional profile, preferably low in saturated fats and high in monounsaturated or polyunsaturated fats.

Synonyms in Spanish (Latin America): in different countries, it may be called aceite de fritura, aceite para freír, or simply aceite de cocina para fritura profunda. In some places, it is also referred to as aceite para freír a alta temperatura or aceite para fritura intensa.

In summary, deep frying oil is an indispensable ingredient for recipes that require intense frying, guaranteeing golden, crispy, and optimally flavored results.