Modified Palm And Palm Kernel Oils

Modified palm and palm kernel oils are vegetable oils that have been physically or chemically altered to change their melting point, texture, or stability. They come from the fruit of the oil palm tree. The modification process can involve processes like fractionation, hydrogenation, or interesterification.

Manufacturers use these oils to improve the texture, stability, and shelf life of baked goods. They can act as a fat source, provide a smooth mouthfeel, and prevent ingredients from separating. They are commonly found in cakes, cupcakes, cookies, biscuits, and other baked treats.

Modified palm and palm kernel oils are generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, they are high in calories. JECFA has evaluated fats and oils, and EFSA has also assessed their safety. While some concerns exist about the health effects of saturated fats, moderate consumption as part of a balanced diet is typical.