Fry Oil
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What it is
Fry oil is a type of oil specifically chosen for its ability to withstand high temperatures during deep-frying. It is typically a vegetable oil, such as soybean, canola, or corn oil, or a blend of oils, processed to have a high smoke point and neutral flavor.
Why it's used
Manufacturers use fry oil to impart a crispy texture and desirable flavor to foods during the deep-frying process. Its high smoke point prevents it from breaking down and burning at cooking temperatures. It is commonly found in frozen appetizers, snacks, and entrees that are intended to be fried.
Health notes
Fry oils are generally recognized as safe (GRAS) by the FDA for use in food. When used in moderation as part of a balanced diet, they contribute calories and fat. Regulatory bodies like JECFA have evaluated various edible oils. Concerns about the health effects of fried foods often relate to the overall dietary pattern and the potential formation of compounds at very high cooking temperatures, rather than the oil itself.
Allergen info
Fry oil is not a major allergen. However, if derived from soy or other major allergen-containing sources, it may be subject to allergen labeling requirements.
Products containing Fry Oil
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Green Chile Concepts LLC
Southwest Steak Quesadillas, Southwest Steak
High in sodium — 55% DV per serving
High in saturated fat — 60% DV per serving
High in cholesterol — 22% DV per serving
242kcal
10.6Protein
13.1Fat
21.2Carbs