Palm Oil Interesterified Soybean Oil

This ingredient is a blend of fats derived from palm oil and soybean oil. The oils are interesterified, a process that rearranges their fatty acids to change their physical properties, such as melting point and texture. This process creates a fat that is solid at room temperature but melts smoothly.

Manufacturers use this ingredient to improve the texture and stability of foods, acting as a fat or shortening. It provides a desirable mouthfeel and helps prevent separation in products. It is commonly found in baked goods like cookies and crackers, as well as in candies.

Palm oil interesterified soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for this precise blend may vary. Like other fats, it contributes calories and saturated fat to the diet. The health effects of consuming this ingredient are generally considered similar to other fats and oils when consumed in moderation as part of a balanced diet.