

Enriched with Vitamin A and D
17% less oil absorption than other oils
High smoke point ensures less smoke and low evaporation, keeps the kitchen clean, and reduces topping up (refined oil saving)
Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
Higher shelf life of fried products
Less polymerization reduces dark deposition on frying utensils
Under Standard Frying Conditions