FRIGGIOLIO is a liquid fractionated palm oil that is highly stable during cooking, has a neutral taste, and boasts a high smoke point (over 230°C), making it ideal for large-scale frying.

FRIGGIOLIO ensures light, crispy, and golden fried foods.

It is important to remember that when oil is heated beyond its smoke point, it can begin to degrade and produce harmful substances such as aldehydes, acrolein, and trans fatty acids, which can be detrimental to human health. Some aldehydes are already classified as carcinogenic, acrolein increases the risk of cardiovascular and lung diseases, and is a potential cancer risk. Finally, trans fatty acids can raise LDL ("bad" cholesterol) levels while lowering HDL ("good" cholesterol), increasing the risk of cardiovascular disease. Additionally, trans fats can trigger inflammation in the body and are associated with an increased risk of obesity and type 2 diabetes.

All these harmful substances form during frying with oils that have a low smoke point—palm oil is not one of them.

Here are the most common frying temperatures:

• KRAPFEN (Donuts): 180/185°C
• BIGNÈ (Choux Pastry): 180/182°C
• FRENCH FRIES: 185/190°C
• CHICKEN: 175/180°C
• VEGETABLES: 165/170°C