Long fry life · Liquid · Neutral taste
Bulk Deep Frying Oil
Bulk deep frying oil, a blend of RBD palm olein and high-oleic sunflower oil made for fryers that run all day. Almost no omega-3 and low in polyunsaturated fat for a long fry life, supplied from 1L bottles to 20,000L flexitanks.
- Blend
- Palm olein and high-oleic sunflower
- Omega-3
- About 0.2%
- Best for
- Continuous deep frying
- Blended in
- USA
Request a quote for Deep Frying Oil
1. Choose a grade
2. Choose a pack size
Minimum 1,000 L (≈264 gal) per quote — mix any oils and pack sizes. Nothing to pay now: we reply by email with a quotation showing the price, shipping terms and estimated arrival date.
Made to last longer in the fryer
Bulk deep frying oil is formulated for one job: frying all day without breaking down. Ours is a blend of RBD palm olein and high-oleic sunflower oil, typically about 60% palm olein and 40% high-oleic sunflower. Both oils are naturally low in the polyunsaturated fats that break down fastest under heat, and together they give a liquid oil with a long fry life and a clean, crisp finish.
It is blended, tested and packed in the United States and supplied from 1-liter bottles to 20,000-liter flexitanks for restaurants, fast food chains, caterers and snack producers.
Why this oil lasts longer
- Almost no omega-3. Alpha-linolenic acid is typically about 0.2%, compared with roughly 5–14% in standard soybean and canola oils. Omega-3 is the first fat to break down in the fryer.
- Low in polyunsaturated fat. Linoleic acid is typically about 11%, so the oil resists the oxidation that causes darkening, foaming and off-flavors.
- Rich in oleic acid. At about 59% oleic acid, the blend is stable at frying temperature while staying liquid.
- No hydrogenation. Its stability comes from the natural fatty acid profile of the oils, not from partial hydrogenation.
How it compares with standard frying oils
| WCO deep frying oil | Soybean oil | Palm olein | |
|---|---|---|---|
| Typical omega-3 (ALA) | About 0.2% | 4.5–11% | 0.6% max. |
| Typical linoleic acid | About 11% | 48–59% | 10–13.5% |
| Typical oleic acid | About 59% | 17–30% | 40–46% |
| Clouds in cold storage | Less than palm olein | No | Below about 10 °C |
Blend values are typical figures calculated from the Codex Alimentarius ranges for palm olein and high-oleic sunflower oil at a 60:40 ratio.
Getting the most from your fryer oil
Even the most stable oil lasts longer with good fryer habits. Fry at 170–180 °C (340–355 °F) rather than hotter, turn fryers down during quiet periods, filter the oil at least once a day, skim crumbs, top up with fresh oil, and never salt or season food over the fryer. Many food safety authorities use total polar materials (TPM) as the measure of when to discard frying oil, with limits typically around 24–27%; an inexpensive TPM tester takes the guesswork out of oil changes.
How bulk deep frying oil is priced
Frying oil prices follow palm and sunflower markets. Because a longer-lasting oil needs replacing less often, the real comparison is cost per day of frying rather than price per liter. We price each order on blend, pack size, total volume and destination; the minimum is 1,000 liters per quote.
Technical data
Deep Frying Oil grades and specifications
Available grades
| Grade | Description |
|---|---|
| Standard blend (60% palm olein, 40% high-oleic sunflower) | Our long-life frying blend. |
| Custom blend | Your choice of oils and ratio. Describe it in the notes when you request a quote. |
Each grade is priced separately. The specifications below are for Standard blend (60% palm olein, 40% high-oleic sunflower); specifications for other grades are supplied with your quote.
Quality specification
| Parameter | Specification |
|---|---|
| Composition | RBD palm olein and high-oleic sunflower oil, typically 60:40 |
| Appearance (above 20 °C) | Clear, bright liquid |
| Odor and taste | Bland, neutral, free of foreign odors |
| Color (Lovibond, 5¼ in. cell) | 3.0 red max. |
| Free fatty acids (as oleic acid) | 0.10% max. |
| Peroxide value (at packing) | 1.0 meq O₂/kg max. |
| Moisture and volatile matter | 0.05% max. |
| Insoluble impurities | 0.05% max. |
| Iodine value (Wijs) | About 65–70 (typical) |
| Trans fatty acids | 1.0% max. of total fatty acids |
| Smoke point | About 230 °C / 450 °F |
| Shelf life (unopened) | Up to 18 months; 12 months for IBC and flexitank deliveries |
Typical specification for our standard 60:40 palm olein and high-oleic sunflower blend. Composition and ratio can be adjusted on request. Values for each lot are confirmed on the Certificate of Analysis supplied with your order.
Fatty acid profile
| Fatty acid | % of total fatty acids |
|---|---|
| Palmitic acid (C16:0) | About 26 |
| Stearic acid (C18:0) | About 4 |
| Oleic acid (C18:1) | About 59 |
| Linoleic acid (C18:2) | About 11 |
| Alpha-linolenic acid (C18:3) | About 0.2 |
Typical values calculated from the Codex Alimentarius ranges for palm olein and high-oleic sunflowerseed oil at a 60:40 ratio. Actual values depend on the lots blended and are shown on your Certificate of Analysis.
Source: Codex Alimentarius Standard for Named Vegetable Oils (FAO)
Applications
What deep frying oil is used for
Fast food chains
Fries, chicken, fish and battered foods in fryers running from opening to close.
Learn more about Fast food chainsRestaurants
Fewer oil changes and consistent results for busy fryer stations.
Learn more about RestaurantsSnack production
Continuous frying of chips, crisps and fried snacks where oil stability affects shelf life.
Learn more about Snack productionCatering and hotels
High-volume frying for banqueting, buffets and staff canteens.
Learn more about Catering and hotelsFood manufacturing
Par-frying and frying of prepared and frozen foods.
Learn more about Food manufacturingDistributors and wholesalers
20L jerrycans and 200L drums for supplying foodservice customers.
Learn more about Distributors and wholesalersPackaging
Deep Frying Oil pack sizes
Combine deep frying oil with any other oils on the same quote. 20L jerrycans and 200L drums suit most kitchens; IBC totes and flexitanks suit snack lines and central kitchens.
| Pack size | US gallons | Ordered as | Liters per order unit |
|---|---|---|---|
| 1L Bottles | 0.26 gal | Case of 12 × 1L | 12 L |
| 5L Bottles | 1.3 gal | Case of 4 × 5L | 20 L |
| 10L Containers | 2.6 gal | Case of 2 × 10L | 20 L |
| 20L Jerrycans | 5.3 gal | Per jerrycan | 20 L |
| 200L Drums | 52.8 gal | Per drum | 200 L |
| 1,000L IBC Totes | 264 gal | Per IBC tote | 1,000 L |
| 20,000L Flexitanks | 5,283 gal | Per flexitank (20ft container) | 20,000 L |
Sourcing
Two stable oils, one long-life blend
Our deep frying oil combines RBD palm olein, refined and fractionated from palm oil milled near the plantations, with high-oleic sunflower oil made from sunflower varieties bred to be rich in oleic acid.
The oils are blended to the target ratio, mixed thoroughly, tested against specification and packed in the United States, so every delivery behaves the same way in your fryers.
Processing
How we make deep frying oil
Refining the base oils
Palm olein and high-oleic sunflower oil are each fully refined, bleached and deodorized.
Blending
The oils are combined to the target ratio and mixed until fully uniform.
Testing
Each batch is tested for quality, composition and clarity.
Packing
The blend is filled into bottles, jerrycans, drums, IBC totes or flexitanks.
Storage & handling
Keeping deep frying oil fresh
Temperature
Store between 15 and 30 °C (59–86 °F). In very cold conditions the oil may turn slightly cloudy; this is normal and clears with gentle warming.
Light and air
Keep containers sealed and out of direct sunlight to prevent oxidation.
Shelf life
Up to 18 months unopened in original packaging. Use IBC and flexitank deliveries first-in, first-out.
In the fryer
Fry at 170–180 °C, filter daily, top up with fresh oil and replace the oil when it reaches your total polar materials limit or darkens, foams or smokes.
Buying wholesale
Wholesale deep frying oil supplier: how ordering works
Wholesale Cooking Oil LLC supplies deep frying oil in bulk direct to food businesses in the United States and worldwide. Every lot is tested and packed at our US facilities and shipped with its Certificate of Analysis. Here is what to expect when you buy deep frying oil wholesale from us.
Grades
Standard blend (60% palm olein, 40% high-oleic sunflower), Custom blend. Each grade is quoted separately.
Pack sizes
1L Bottles, 5L Bottles, 10L Containers, 20L Jerrycans, 200L Drums, 1,000L IBC Totes, 20,000L Flexitanks. Mix any sizes and oils on one quote.
Minimum order
1,000 L (≈264 gal) per quote, across any combination of oils and pack sizes.
Your quotation
Free and emailed to you, valid for 7 days, showing the price, any freight and other charges, the route and an estimated arrival date.
Payment
100% in advance in US dollars, by bank transfer or cryptocurrency, against the pro forma invoice in your quotation.
Dispatch and delivery
Dispatched within 24–48 hours of payment clearing. By truck across the US (usually 1–5 business days), Canada and Mexico, or by sea from five US seaports worldwide.
Documents
A Certificate of Analysis for each lot, plus the commercial invoice, packing list and transport document. Specification sheets on request.
Who we supply
Restaurants, hotels, caterers, bakeries, food manufacturers, distributors, retailers and importers.
FAQ
Deep Frying Oil questions
What is the minimum order?
1,000 liters (about 264 US gallons) per quote, across any combination of oils and pack sizes. For example, one 1,000L IBC tote, five 200L drums, or 50 cases of 4 × 5L bottles.
What is in your deep frying oil?
A blend of RBD palm olein and high-oleic sunflower oil, typically about 60% palm olein and 40% high-oleic sunflower oil.
How much longer does it last than regular oil?
Fry life depends on what you fry, at what temperature and how you manage the fryer. Oils low in omega-3 and polyunsaturated fat, such as this blend, break down more slowly than standard soybean or canola oil.
When should I change my frying oil?
Many food safety authorities use total polar materials (TPM) of around 24–27% as the discard point. Without a tester, change the oil when it darkens, foams, smokes at normal temperature or gives food an off-flavor.
Will it go solid in the cold?
It stays liquid at normal kitchen temperatures. In very cold storage it may turn slightly cloudy; this is normal and clears with gentle warming.
Can you change the blend?
Yes. Tell us the ratio or oils you need in your quote request, and we will confirm the specification and price.
How is the price set?
Vegetable oil prices move with crop harvests and global commodity markets, so each quote is based on the blend, pack size, total volume and delivery destination. Your quotation shows the price, any freight and other charges, the shipping terms and route, and an estimated arrival date.
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