Modified Palm Oil

Modified palm oil is a type of vegetable oil that has been physically or chemically altered to change its properties. It is derived from the fruit of oil palm trees. Modifications can include processes like hydrogenation or interesterification to achieve desired textures and melting points.

Manufacturers use modified palm oil to improve the texture, stability, and shelf life of food products. It acts as a fat or oil, providing richness and mouthfeel. It is commonly found in baked goods like cakes, cookies, and pastries, as well as in desserts such as puddings and mousses.

Modified palm oil is generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, it is a source of calories. While palm oil contains saturated fat, its health effects are debated, with some studies suggesting potential risks associated with high intake of saturated fats, while others highlight its use in processed foods. JECFA and EFSA have evaluated palm oil and its derivatives.