Palm Oil Brown Sugar

"Palm Oil Brown Sugar" refers to food products that contain both palm oil and brown sugar. Palm oil is a vegetable oil extracted from the fruit of oil palm trees. Brown sugar is a sucrose sugar product that contains molasses, typically derived from sugarcane or sugar beets.

Manufacturers use palm oil for its texture, stability, and as a fat source, while brown sugar provides sweetness, flavor, and moisture. This combination is often found in baked goods like cookies, pastries, and toaster pastries, as well as in dips and sauces, where both fat and sweetness are desired.

Palm oil is generally recognized as safe (GRAS) by the FDA. It is high in saturated fat, and the Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. Brown sugar is also generally recognized as safe (GRAS) by the FDA. It is an added sugar, and the Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams per meal. JECFA has evaluated both palm oil and various sugars.