Modified Palm And Kernel Oil

Modified palm and kernel oil is a blend of palm oil and palm kernel oil that has been processed to change its physical properties, such as melting point or texture. Palm oil comes from the fruit of the oil palm tree, while palm kernel oil is extracted from the kernel (seed) of the same fruit. These oils are typically modified through processes like fractionation or interesterification.

Manufacturers use modified palm and kernel oil to provide specific textures, mouthfeel, and stability in food products. It is a common fat source in baked goods, contributing to the structure and moisture retention of items like cakes, cupcakes, and snack cakes.

Palm oil and palm kernel oil are common food ingredients generally recognized as safe (GRAS) by the FDA. Both oils are high in saturated fat; palm kernel oil contains a higher percentage of saturated fat than palm oil. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. High intake of saturated fat is associated with an increased risk of heart disease. JECFA and EFSA have not evaluated palm oil or palm kernel oil as food additives, as they are considered basic food ingredients.