Fractionated

Fractionated refers to the process of separating fats or oils into different components based on their melting points. This is typically done by chilling the oil and then separating the solid fats from the liquid oils. The resulting components can have different textures and properties, making them useful in food applications.

Fractionation is used to create fats and oils with specific melting characteristics and textures. It is often used in confectionery, baking, and dairy products to improve mouthfeel, prevent blooming in chocolate, and create stable shortenings. Foods like candy, chocolate, and dessert toppings often benefit from the controlled properties of fractionated fats.

Fractionated fats are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily composed of fatty acids, and their health effects are similar to those of the original fats from which they are derived. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations of the 'fractionated' process itself are not typically highlighted. The health impact depends on the overall diet and the type of fat consumed.