No-trans Non-hydrogenated Palm Oil

Palm oil is a vegetable oil derived from the fruit of oil palm trees. "No-trans, non-hydrogenated" means it has not undergone hydrogenation, a process that can create trans fats. This type of palm oil is processed to remove or reduce saturated fats while maintaining its solid or semi-solid state at room temperature.

Palm oil is used in a wide variety of foods as a cooking oil and a semi-solid fat. It helps improve texture, spreadability, and shelf life in products like baked goods, confectionery, and processed snacks. Its stability at high temperatures also makes it suitable for frying.

Palm oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and dietary guidelines recommend limiting saturated fat intake. International bodies like JECFA and EFSA have evaluated palm oil and its components. Some research suggests a link between high intake of certain saturated fats and cardiovascular health, while other studies indicate palm oil's effects may be more complex and depend on the overall diet.