Palm Fat

Palm fat, also known as palm oil, is a type of vegetable fat obtained from the fruit of the oil palm tree. It is semi-solid at room temperature and is extracted from the fleshy part of the fruit.

Manufacturers use palm fat in many processed foods because it is inexpensive, stable, and provides a desirable texture. It is commonly found in baked goods, snack foods, chocolate, and various convenience meals.

Palm fat is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is high in saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend that saturated fat should account for less than 10% of daily calories. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated palm oil as a food ingredient.