La guía definitiva para freír aceite

There's frying, and what definitely makes the difference is the oil. Grandma's advice and folk tales aside, food research and development has made great strides and has identified the essential characteristics a vegetable fat must have for perfect frying. A good frying oil must have excellent stability at high temperatures and, above all, must preserve the original flavor of the ingredients, without transferring color or flavor to the food.

Among vegetable oils, those most resistant to heat and oxidation are those richest in monounsaturated fats such as oleic acid. In particular, high oleic sunflower oil has a high oleic acid content (>80%) similar to extra virgin olive oil and is more stable during cooking than oils rich in polyunsaturated fats such as conventional sunflower oil, as well as peanut oil.

Bad frying odors are a sign of using unsuitable oils. Oils rich in monounsaturated fats, such as oils specifically formulated for frying, have a high antioxidant content that helps prevent the premature development of rancid elements and maintains a high smoke point, the point at which heated fat begins to release volatile compounds such as smoke. This is why the frying process is too often mistakenly associated with the development of bad frying odors and unpleasant kitchen odors. However, frying itself does not cause any bad odors if done with the right oil.

Seed oils such as sunflower, corn, soybean, and peanut have always been used for frying. They're excellent raw as a condiment due to their vitamin E and omega-3 fatty acids, but at high frying temperatures they release substances considered harmful. This is because these oils are particularly rich in polyunsaturated fats and therefore have a lower resistance to the high temperatures typical of frying. This is why Olitalia, an Italian company that has been producing and marketing oils for over 30 years, created Frienn.

Frienn, meaning "frying" in the Campania dialect, was born from a collaboration with Pasquale Torrente, a chef from Cetara known by enthusiasts as the "king of fried foods." Frienn is a frying oil completely free of palm oil, made with high-oleic sunflower seed oil featuring a high oleic acid content (80%) and added antioxidants (tocopherols and rosemary extract). Its innovative formulation, protected by an Italian patent, guarantees the absence of smoke and foam during frying, thanks to its stability at high temperatures and high smoke point (230°C). It's all true: in addition to the collaboration with the chef, an evaluation of the oil's frying behavior was also conducted by the Department of Agricultural and Food Sciences and Technologies of the Alma Mater Studiorum - University of Bologna.

Frienn respects the original flavor of ingredients, without transferring color or flavor to food. A frying oil capable of creating authentic Italian-style fried food: a light-colored, light-tasting fry that showcases the exceptional quality of our local ingredients. Frienn is the only 100% Italian frying oil, certified by an Italian supply chain agreement that guarantees fair remuneration to farmers through multi-year cultivation contracts. Frienn transforms your fried foods into fabulous fried foods: crispy and dry, with no unpleasant odors in the kitchen. A truly professional result!