Crude rice bran oil, from dehulled rice bran, was dewaxed and used to break and control the foam formation in crude soybean oil during frying. The dewaxed oil was evaluated as an antifoaming agent. It reduced the foam height from 6 cm to 0.7 cm after one hour by adding 10% dewaxed rice bran oil to crude soybean oil, and the foam disappered with increasing the amount of dewaxed rice bran oil. The oxidative stability of sunflower oil was evaluated after adding 10%, 20% and 30% rice bran oil. The induction period was increased by increasing the added rice bran oil and, also the stability was improved because rice bran oil contains high amounts of the natural antioxidants. Also, the effect of the methanolic extracts of rice bran hulls on the stability of sunflower oil was studied. Sunflower oil stability increased from 6 days to 8, 9 and 11 days when 1, 2 and 3% methanolic extracts of rice bran hulls was added, respectively due to its content of phenolic compounds. Characteristics of the oil, the unsaponifiable components (Hydrocarbon and sterols), the fatty acid composition were studied.