Palm Oil Interestified Soybean Oil

Palm oil interesterified soybean oil is a blend of palm oil and soybean oil that has undergone interesterification. This process rearranges the fatty acids on the glycerol backbone of the fats, changing the oil's physical properties like melting point and texture without altering its chemical composition. It is used to create fats with specific textures and functionalities.

Manufacturers use this ingredient to improve the texture and stability of baked goods and shortenings. It can provide a creamy texture and good plasticity, making it suitable for cookies, biscuits, and other processed foods where a solid fat is needed.

Palm oil interesterified soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, it contributes calories and saturated fatty acids to the diet. Regulatory bodies like JECFA have evaluated fats and oils, but specific evaluations for this particular blend may vary. Evidence on the health effects of saturated fats is ongoing and sometimes debated.