Applications
Snack & chip manufacturing
The oil shapes flavour, texture and shelf life of the finished snack - choose it for stability and a clean taste that carries the product.
For potato chips, tortilla chips and extruded snacks, the frying oil ends up in the product - so its stability and flavour directly affect taste, shelf life and returns.
What matters
- Oxidative stability for finished-product shelf life, not just fry life
- Neutral flavour that keeps the seasoning and base ingredient forward
- Consistent supply and documentation for a continuous, high-volume line
High-oleic sunflower oil is the standard for premium snacks; mid-oleic is a cost-effective alternative where the profile allows.
Recommended oils
Recommended oil
High-oleic sunflower
Stability and clean flavour for premium snacks.
Recommended oilMid-oleic sunflower
Balanced performance at a competitive price.
Formats: Tanker, rail, tote
Ready for pricing?
Send your grade, volume, format and destination. A specialist replies within one business day with current pricing, availability and documentation.