Interesterified Palm And Palm Kernel Oil

Interesterified palm and palm kernel oil is a type of fat made from palm oil and palm kernel oil. The process of interesterification rearranges the fatty acids on the glycerol backbone of the fats, changing their physical properties like melting point and texture. This modification is done to create fats with specific textures and stability for food applications.

Manufacturers use interesterified palm and palm kernel oil to improve the texture, consistency, and shelf-life of foods. It can provide a creamy texture and prevent separation in products. It is commonly found in baked goods like cookies and biscuits, as well as in confectionery and some frozen desserts.

Interesterified fats are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated interesterified fats. While generally considered safe, research on the long-term health effects of interesterified fats compared to other fats is ongoing, with some studies suggesting potential differences in how they affect cholesterol levels, though evidence is mixed.