The stability of palm olein (POo) was evaluated during deep-fat frying of wheat pellet snacks in an industrial continuous frying system. Refined, bleached and deodourised POo free of antioxidants was employed, or with the addition of natural antioxidant (1000 ppm rosemary extract, RE) or with synthetic antioxidant (200 ppm tertbutylhydroquinone, TBHQ) at a rate of 975 kg hr -1. For comparison, frying with POo without antioxidants was carried out at a rate of 1800 kg hr -1. Several chemical indices in POo were evaluated. Also, sensory evaluation during storage of the final fried products was conducted. Addition of antioxidants did not have an effect on the free fatty acids during continuous frying (p>0.05). POo without antioxidants or added with RE had higher total polar compounds and p-anisidine values in comparison with POo with TBHQ. Measured indices were under recommended limits established by regulations, especially frying at 1800 kg hr -1, due to the rapid oil turnover in the continuous system. In the sensory evaluation during accelerated shelf-life test, no differences were found between snacks at different production rates and with or without addition of antioxidants (p>0.05). The POo showed high stability for continuous industrial frying of wheat snacks, producing foods with long shelf-life.