Palm Fruit Shortening

Palm fruit shortening is a type of fat derived from the fruit of oil palm trees. It is a semi-solid fat at room temperature, often used in baking and cooking. The oil is extracted from the pulp of the fruit and then processed to create a stable shortening.

Manufacturers use palm fruit shortening as a fat source in baked goods, providing a tender texture and good mouthfeel. It is valued for its stability and ability to create flaky pastries and cookies. It is commonly found in crackers, cookies, and some candies.

Palm fruit shortening is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and high intake of saturated fat is linked to increased LDL cholesterol levels. The WHO and other health organizations recommend limiting saturated fat intake. JECFA has evaluated palm oil and its derivatives, and EFSA has also assessed its safety.