Palm Oil Interesterified Soy Bean Oil

Palm oil interesterified soybean oil is a blend of vegetable oils that have undergone a process called interesterification. This process rearranges the fatty acids on the glycerol backbone of the fats, changing their physical properties like melting point and texture. It is derived from plant sources, specifically palm and soybean plants.

Manufacturers use this ingredient to improve the texture and consistency of food products, particularly in baked goods. It can act as a fat source that provides a desirable mouthfeel and helps with baking performance, such as creating flakiness or preventing sticking. It is often found in cookies, biscuits, and other processed snacks.

Palm oil interesterified soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. Interesterification is a common food processing technique that alters the physical properties of fats without creating artificial trans fats. While it is a source of fat, including saturated fat from palm oil, typical consumption levels are not associated with adverse health effects according to major health organizations. JECFA and EFSA have evaluated interesterified fats and found them to be safe.