Palm And Shea Oils

Palm oil is a vegetable oil obtained from the fruit of the oil palm tree. Shea oil is a vegetable oil extracted from the nuts of the shea tree. Both are processed to yield oils that are solid or semi-solid at room temperature.

These oils are used in food manufacturing as a source of fat, to improve texture, and to provide stability to products. They are commonly found in baked goods, confectionery, snacks, and spreads, contributing to a smooth mouthfeel and extended shelf life.

Both palm oil and shea oil are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. They are sources of saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated both palm oil and shea oil, concluding they are safe for consumption at typical intake levels.