Palm Interesterified And Hydrogenated Soybean

This is a type of fat made from a blend of palm oil and soybean oil. The oils are processed using interesterification, a method that rearranges the fatty acids on the glycerol backbone. Hydrogenation is then used to make the fat more solid and stable.

Manufacturers use this ingredient to improve the texture and stability of baked goods. It provides a creamy mouthfeel and helps prevent separation of ingredients. It is commonly found in cookies, biscuits, and other baked items.

Palm interesterified and hydrogenated soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. The hydrogenation process can create trans fats, although modern methods aim to minimize their formation. Trans fats, when consumed in excess, have been linked to negative health outcomes. The FDA has taken steps to limit trans fats in the food supply. JECFA and EFSA have evaluated fats and oils, but specific evaluations for this blended ingredient may vary.