Modified Palm And Palm Kernel Oil Shortening

Modified Palm And Palm Kernel Oil Shortening is a solid fat product made from palm oil and palm kernel oil. These oils are extracted from the fruit and kernel of the oil palm tree, respectively. The term "modified" can refer to processes like fractionation or interesterification, which alter the oil's melting properties and texture to create a desired shortening consistency.

Manufacturers use this shortening to provide texture, flakiness, and tenderness in baked goods. It is commonly found in pastries, pie crusts, cakes, and other baked products, as well as some fried foods.

Palm oil and palm kernel oil are generally recognized as safe (GRAS) by the FDA. This shortening is a source of saturated fat; the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated palm oil and palm kernel oil. Partially hydrogenated oils (PHOs), which were a major source of artificial trans fat, are no longer considered GRAS by the FDA since 2018; however, this ingredient is not necessarily a PHO, as palm and palm kernel oils are naturally solid and can be modified through other processes.