Oxidation stability is the main criteria for selecting a frying medium. Since Hydrogented/Partially Hydrogenated fats have  better oxidation stability than liquid oils so these fats had always been preferred for frying applications. But now use of Hydrogenated/Partially Hydrogenated fats is being discouraged all over the world due to reported health risks of the trans-fats present in these fats. Many countries have introduced regulations for discouraging the use of Hydrogenated/Partially Hydrogenated fats. The latest guidelines issued by the American Heart Association has also advised the food manufacturers not to use hydrogenated fats. So the option available with the food manufactures is to use liquid edible oils in their original state.

Safflower Oil (Kardi Oil), Sunflower Oil, Soyabean Oil and Corn Oil have high levels of poly-unsaturated linoleic acid (C 18:2) oxidation rate of which is 40 times faster than mono-unsaturated oleic acid (C 18:1). Soyabean Oil also has appreciable levels of linolenic poly-unsaturated fatty acid (C 18:3) oxidation rate of which is 96 times faster than mono-unsaturated oleic acid (C 18:1). Mustard Oil and Canola Oil no doubt have high levels of oleic acid, but at the same time these oil have high levels (<10%) of fast oxidising poly-unsaturated linolenic acid. Regulations in France, Belgium and Chile limit the linolenic acid content of the oils to be used for frying to 2% maximum. Olive Oil although has a very high level of stable oleic acid content but its smoke point is very low i.e. 180º C.

Palm Oil no doubt is a very stable oil for frying due to its very high levels of saturated fat & mono-unsaturated oleic acid content and very low levels of poly-unsaturated fat, but the saturated fats at the levels found in the Palm Oil are not considered good for human health.

Groundnut Oil and Cottonseed Oil are the other options. But studies conducted in India & abroad have proved beyond doubt that Rice Bran Oil has much better oxidation stability than Groundnut Oil and Cottonseed Oil due to its moderate level of naturally occurring saturated fatty acids, low linolenic acid content, higher oleic acid levels coupled with much higher natural anti-oxidants. A 1:1 blend of Cottonseed Oil and Rice Bran oil have been found to have significantly better oxidation stability (http://ift.confex.com/ift/99annual/techprogram/abstracts/4046.htm). Studies conducted by the Central Food Technological Research Institute, Mysore (India) have shown that Rice Bran Oil has two and a half times to five times more oxidation stability as compared to Groundnut Oil depending upon its Oryzanol content.  Similar studies conducted in the Lady Irwin College, New Delhi (India) have shown that Rice Bran Oil has better oxidation stability than the Groundnut Oil. Even the uptake in the fried food products has been reported to be less by 5 to 10% as compared to Groundnut Oil. A further advantage is its natural resistance to smoking at high frying temperatures. Its smoke point is 213ºC.

Besides exhibiting excellent frying performance, Rice Bran Oil contributes a pleasant flavor to the fried food. These properties make it a premium choice for frying upscale products ranging from potato chips and similar snacks to chicken & fish with excellent taste and texture profiles.