Palm Oil Modified Palm Oil

Palm oil is a vegetable oil derived from the fruit of oil palm trees. Modified palm oil has undergone processing, such as fractionation or hydrogenation, to alter its physical properties like melting point or texture.

Palm oil and its derivatives are used in many processed foods as a stable fat source, providing texture and mouthfeel. They function as emulsifiers, help prevent separation, and contribute to the structure of baked goods, confectionery, and snacks.

Palm oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and high intake of saturated fat is linked to increased LDL cholesterol. The World Health Organization (WHO) recommends limiting saturated fat intake. JECFA has evaluated palm oil and set an acceptable daily intake. Evidence on the health effects of palm oil consumption is mixed, with some studies suggesting potential benefits and others highlighting concerns related to its saturated fat content.