Fractionated Palm Oil And Palm Oil

Palm oil is an edible vegetable oil that comes from the fruit of oil palm trees. Fractionated palm oil has been processed to separate it into liquid (palm olein) and solid (palm stearin) components. This separation is done to achieve specific melting points and textures for different food applications.

Palm oil and its fractions are widely used in processed foods for their stability, texture, and cost-effectiveness. They provide a creamy mouthfeel in products like baked goods, snacks, and confectionery. These oils are also used for frying and to extend the shelf life of food products.

Palm oil is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is high in saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated palm oil as a food ingredient and has not set an acceptable daily intake (ADI) as it is a dietary staple rather than a food additive. EFSA has also assessed palm oil, particularly focusing on contaminants that can form during high-temperature processing.