Modified Palm Oils

Modified palm oils are derived from palm oil, which comes from the fruit of oil palm trees. The oil undergoes physical or chemical processes, like interesterification or fractionation, to change its melting point, texture, or stability. This makes it more versatile for food manufacturing.

Manufacturers use modified palm oils for their functional properties, such as improving texture, preventing separation, and extending shelf life. They are often found in baked goods like cakes and pastries, as well as snack bars and processed meats, where they contribute to a desirable mouthfeel and consistency.

Modified palm oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of fat and calories. International bodies like JECFA have evaluated them, and EFSA has also reviewed palm oil and its derivatives. Evidence on the health effects of palm oil consumption at typical intake levels is mixed, with some studies suggesting potential benefits and others raising concerns about saturated fat content.