Non-hydrogenated Palm Oil With BHA & BHT For Freshness

Non-hydrogenated palm oil is a vegetable oil extracted from the fruit of oil palm trees. It is combined with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which are synthetic antioxidants added to maintain its freshness.

Palm oil is widely used in processed foods for its texture, stability, and mouthfeel, often found in baked goods, snacks, and confectionery. BHA and BHT are included to prevent the oil from becoming rancid, thereby extending the shelf life of products like cookies and biscuits.

Palm oil is permitted for use in food by the FDA. It is high in saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. BHA and BHT are synthetic antioxidants permitted by the FDA. JECFA has evaluated both BHA and BHT and set acceptable daily intakes for each. The International Agency for Research on Cancer (IARC) classifies BHA as possibly carcinogenic to humans (Group 2B), while evidence for BHT is mixed.