Oil Atlas/Fruit
Fruit Oil
High Oleic Palm Olein (OxG Hybrid)
Fractionated, physically refined
Fry Cycles
355to 25% TPM
Smoke Point
230°C
OSI
45hours
Profile
The top-performing frying oil in the Fedepalma/UCaldas standardized trials. OxG palm olein delivered 355 fry cycles before reaching 25% TPM — more than 3× the durability of conventional sunflower and 5× that of soybean. Its high oleic acid content (52% MUFA) resists oxidative degradation, while the saturated fraction provides thermal stability without generating trans fats. The fractionated olein has a lower cloud point than whole palm oil, suitable for temperate-climate operations. Availability in the US market is limited compared to Southeast Asian palm — most OxG production is in Colombia.
Fatty acid breakdown
Saturated (SAFA)
34%
Monounsaturated (MUFA)
52%
Polyunsaturated (PUFA)
14%
Health
High oleic profile (>50% C18:1) comparable to olive oil in monounsaturated content. Lower SAFA than conventional palm (34% vs 45%). Retains tocotrienols — vitamin E isoforms with documented antioxidant activity. No trans fat from processing or frying.
Sustainability
OxG interspecific hybrid (E. oleifera × E. guineensis) yields 20–30% more oil per hectare than conventional African palm. Colombia is the leading OxG producer with mandatory no-deforestation commitments since 2010. RSPO and ISCC certification available.