Palm Oil And Its Fraction

Palm oil is a vegetable oil derived from the fruit of oil palm trees. It is extracted from both the flesh (mesocarp) and the kernel. Fractionation is a process that separates palm oil into liquid and solid components at different temperatures to achieve specific textures and melting points.

Palm oil and its fractions are used in a wide variety of processed foods due to their semi-solid texture at room temperature and stability during cooking. They function as cooking oils, shortenings, and ingredients that provide a smooth mouthfeel and texture in baked goods, confectionery, and processed snacks.

Palm oil is generally recognized as safe (GRAS) by the FDA. It is primarily composed of saturated and unsaturated fats. While some studies suggest high intake of saturated fats may increase the risk of heart disease, evidence is mixed, and palm oil's impact is debated. JECFA has evaluated palm oil and established specifications for its use.