Fractionated Palm And Palm Kernel Oils

Fractionated palm and palm kernel oils are vegetable oils derived from the fruit of oil palm trees. The process of fractionation separates the oil into liquid and solid components based on their melting points, creating oils with specific textures and properties. This results in oils that are more stable and have a desired consistency for food applications.

Manufacturers use these oils as a fat or oil source, often chosen for their ability to provide a smooth texture and good mouthfeel in baked goods and frozen desserts. They can also act as emulsifiers, helping to blend ingredients that normally don't mix well, like oil and water. They are commonly found in cookies, cakes, cupcakes, and other frozen desserts.

Fractionated palm and palm kernel oils are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily composed of saturated and unsaturated fats. While some studies have linked high intake of saturated fats to increased risk of heart disease, these oils are used in moderation in typical food products. International bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for fractionated palm and palm kernel oils may vary.