Interesterified Palm Oil

Interesterified palm oil is a type of vegetable oil made from palm oil. It is created by a process called interesterification, which rearranges the fatty acids on the glycerol backbone of the oil. This process changes the oil's physical properties, such as its melting point and texture, without altering its chemical composition.

Manufacturers use interesterified palm oil to improve the texture and stability of food products. It can act as a fat substitute, providing a similar mouthfeel to butter or shortening. It is commonly found in baked goods like cookies and biscuits, as well as in some processed meats.

Interesterified palm oil is 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) have evaluated it. Evidence suggests that interesterified fats may have a different impact on blood cholesterol levels compared to other saturated fats, but more research is needed to fully understand these effects at typical consumption levels.