What Oil Does McDonald's Use to Fry In?

November 21, 2025 •

3 min read

For decades, the unmistakable flavor of McDonald's french fries has been a subject of fascination, and according to scientific consensus, up to 90% of a food's flavor is perceived through smell. The key to this signature taste lies in the cooking oil, and understanding what oil does McDonald's use to fry in provides a window into this famous formula.

Quick Summary

McDonald's uses a canola-blend oil to fry its famous menu items, including French fries and chicken products. This blend replaced the historic use of beef tallow in the 1990s due to health concerns over saturated fats. The modern oil also includes natural beef flavoring in the U.S. to replicate the classic taste.

Key Points

US Canola Blend: McDonald's in the United States uses a vegetable oil blend primarily featuring canola oil, corn oil, and soybean oil for frying.
Natural Beef Flavor: To replicate the taste of its historic recipe, McDonald's adds natural beef flavor to its frying oil, which contains wheat and milk derivatives.
Historic Beef Tallow: Before the 1990s, McDonald's fried its menu items in a blend of beef tallow and vegetable oil.
Trans-Fat-Free Transition: The company transitioned to a trans-fat-free oil in the U.S. in 2007 following health concerns over saturated and trans fats.
Regional Variations: Recipes for frying oil differ globally; for example, McDonald's UK uses a non-hydrogenated sunflower and rapeseed oil suitable for vegetarians.
Specialized Additives: Additional ingredients like TBHQ and dimethylpolysiloxane are used to preserve oil freshness, prevent foaming, and ensure consistent product quality.

The Evolution of McDonald's Frying Oil

McDonald's frying oil has undergone significant changes over the years. Initially, a blend of 93% beef tallow and 7% vegetable oil was used, contributing to a distinct flavor. However, due to concerns about saturated fats, the company transitioned to hydrogenated vegetable oil in the 1990s. To maintain the original taste, natural beef flavor was added to this blend. In 2007, McDonald's in the U.S. switched again to a trans-fat-free canola-based oil blend, while other countries use non-hydrogenated rapeseed and sunflower oil. The natural beef flavor used in the US contains wheat and milk derivatives.

The Current Oil Blend: A Closer Look

The current frying oil in the United States is a vegetable oil blend. This blend typically includes canola, corn, soybean, and hydrogenated soybean oils. It also contains natural beef flavor derived from hydrolyzed wheat and milk. Additional ingredients include TBHQ and citric acid for preservation, and dimethylpolysiloxane as an anti-foaming agent. This composition ensures consistent quality and adherence to safety standards.

Why McDonald's Needs a Specialized Oil

Selecting frying oil for a large operation like McDonald's involves multiple considerations. The oil needs a high smoke point to withstand continuous high-temperature frying, preventing breakdown and off-flavors. Canola oil is a suitable base with a smoke point around 400°F (204°C). The oil blend is designed to produce the desired texture and color of the fries. Dimethylpolysiloxane is included for safety by reducing foaming. The natural beef flavor is a key element for the distinct taste.

Comparison: McDonald's US vs. UK Fry Ingredients


Ingredient	McDonald's US Fries	McDonald's UK Fries
Primary Oil	Vegetable Oil Blend (Canola, Corn, Soybean, Hydrogenated Soybean)	Non-hydrogenated Blend (Sunflower and Rapeseed Oil)
Flavoring	Natural Beef Flavor (contains wheat & milk derivatives)	None (Accredited by Vegetarian Society)
Additives	Dextrose, Sodium Acid Pyrophosphate, TBHQ, Citric Acid, Dimethylpolysiloxane	Dextrose, Salt
Trans Fats	Zero grams per labeled serving	Removed all artificial Trans Fatty Acids

Global Variations in McDonald's Frying Oil

McDonald's adapts its frying oil recipes based on location, complying with local regulations and preferences. For example, in the UK and other European countries, a non-hydrogenated sunflower and rapeseed oil blend is used, and the fries are certified vegetarian. This version has a simpler ingredient list and is free of animal products. Recipe variations reflect the company's response to consumer trends, health concerns, and ingredient sourcing considerations. McDonald's has also made commitments to responsible sourcing of ingredients like palm oil.

The Impact of the Frying Process

The frying method also contributes significantly to the quality of McDonald's fries. Potatoes are partially fried by suppliers, then frozen and finished in the restaurants' canola-blend oil. This double-frying technique helps achieve the characteristic crisp texture. The combination of the specific oil blend, additives like dextrose for color, and sodium acid pyrophosphate to prevent discoloration, along with the precise frying process, ensures product consistency across locations.

Conclusion

To summarize, what oil does McDonald's use to fry in has changed from beef tallow to a modern canola-blend oil, influenced by health considerations and consumer feedback. The current US blend is a vegetable oil mix including canola, corn, and soybean oils, with added natural beef flavoring to retain the traditional taste. This differs from international recipes, such as those in the UK, which use a simpler, vegetarian-friendly blend. The distinct texture and flavor of McDonald's French fries are the result of a careful combination of specific oils, flavorings, additives, and a unique double-frying process.

For additional details on ingredient evolution, consider this article on the history of McDonald's fries: Why McDonald's Fries Have Different Ingredients In Europe Vs The US

Frequently Asked Questions

In the United States, McDonald's uses a vegetable oil blend that includes canola oil, corn oil, soybean oil, and hydrogenated soybean oil. Natural beef flavor is also added to the blend.

No, in the United States, McDonald's fries are not vegetarian or vegan due to the addition of a natural beef flavor to the frying oil, which contains milk and wheat derivatives. However, in some countries like the UK, the oil blend is vegetarian-friendly.

No, McDonald's originally used a blend consisting primarily of beef tallow (rendered beef fat) for frying. They switched to a vegetable oil blend in the 1990s due to health concerns about saturated fat.

McDonald's switched from beef tallow to a vegetable oil blend following public complaints and health concerns regarding the high saturated fat and cholesterol content.

To preserve the familiar taste after removing the beef tallow, McDonald's began adding a natural beef flavor to its vegetable oil blend. This flavoring contains hydrolyzed wheat and milk derivatives.

In the US, the oil blend contains natural beef flavor, making it unsuitable for vegetarians. In the UK and many European countries, the oil is a non-hydrogenated blend of sunflower and rapeseed oil, and it is certified vegetarian.

As of 2007 in the US, McDonald's transitioned to a trans-fat-free oil, ensuring zero grams of trans fat per labeled serving. In the UK, they use non-hydrogenated oil, eliminating artificial trans fats.