Inter-esterified Palm Oil

Inter-esterified palm oil is a type of fat made from palm oil. It is created by rearranging the fatty acids in palm oil through a process called inter-esterification. This process changes the physical properties of the oil, such as its melting point and texture.

Manufacturers use inter-esterified palm oil to improve the texture and stability of foods. It can act as a fat or oil component, providing a smooth mouthfeel and preventing ingredients from separating. It is commonly found in baked goods like cookies and biscuits, as well as in some margarines and shortenings.

Inter-esterified palm oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat, and like all fats, should be consumed in moderation as part of a balanced diet. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations of inter-esterified palm oil's health effects at typical intake levels are not widely publicized. Concerns about saturated fat intake are relevant, as palm oil is a source of saturated fat.