The work is devoted to the influence of component composition on the quality of fat frying composition to improve the method of its production. Experimental versions of fat frying composition based on liquid and solid fractions of ostrich fat, as well as stabilizing additive CO2-extract of marjoram served as objects of research. The method of preparation of the fat frying composition included reception of a fat component by wet melting of raw ostrich fat, with the subsequent division of fat into liquid and solid fractions; mixing of the liquid fraction with a stabilizing additive and combination of the received mass with the solid fraction. Moreover, during storage of the frying composition, the liquid fraction is at the top, and before its use the fractions are mixed. It was shown that the introduction of CO2-extract of marjoram into the liquid fraction and increasing its concentration to 0.2 % reduces the degree of thermal oxidation of the product and slows down oxidative processes in the fat.