Interesterified And Hydrogenated Palm Oil

Interesterified and hydrogenated palm oil is a type of fat derived from palm oil. It is created by modifying the structure of palm oil through interesterification and hydrogenation processes to achieve a desired texture and stability.

Manufacturers add this fat to foods to improve texture, provide a smooth mouthfeel, and increase shelf life. It is commonly found in confectionery products like candies and chocolates, as well as baked goods and spreads.

Interesterified and hydrogenated palm oil is generally recognized as safe (GRAS) by the FDA for use in food. The hydrogenation process can create trans fats, but modern methods aim to minimize this. The Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories, and this ingredient is high in saturated fat. JECFA and EFSA have evaluated fats and oils, but specific evaluations for this exact blend may vary.