Palm Non-hydrogenated

Palm non-hydrogenated is a type of fat derived from palm oil. It is produced by physically separating the liquid portion of palm oil from the solid portion, without using chemical processes like hydrogenation. This results in a solid or semi-solid fat at room temperature.

Manufacturers use palm non-hydrogenated as a fat source in baked goods and confectionery. Its solid structure at room temperature makes it useful for creating texture and structure in products like cookies, crackers, and chocolate fillings.

Palm oil and its derivatives are generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and dietary guidelines recommend limiting saturated fat intake. JECFA and EFSA have evaluated palm oil and its derivatives. Evidence on the health effects of palm oil consumption is mixed, with some studies suggesting potential benefits and others raising concerns.