Double-fractionated palm oil, characterized by a high smoke point, which allows to obtain crunchy and light frying.
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Sunflower oil with high oleic acid content which guarantees an excellent combination of good performance during cooking and important nutritional elements. Compared to ordinary sunflower oil, high-oleic sunflower oil is more stable at high temperatures and more resistant to oxidation and degradation that fatty acids encounter especially during cooking or storage.