This label names a blend of two vegetable oils. Palm oil, pressed from the fruit of the oil palm, holds up well at high frying temperatures and resists going rancid. Rice bran oil is extracted from rice bran, the brown outer layer removed when rice is polished into white rice. It has a mild flavour, copes well with high heat and naturally contains antioxidant compounds such as gamma-oryzanol.
Blending lets a manufacturer balance cost, flavour and frying performance in a single oil. In Taokaenoi Crispy Seaweed Big Sheet Caesar Salad Flavour, the mixed oil makes up 30% of the snack: the seaweed sheets are fried until crisp, and part of the oil stays in them.
The pack does not give the proportions of the two oils. Neither palm oil nor rice bran oil is one of the major allergens.
