Palm Oil/fractions

Palm oil is a type of vegetable oil obtained from the fruit of oil palm trees. It is extracted from the fleshy pulp of the fruit. 'Fractions' refer to parts of the oil, such as palm olein (liquid) and palm stearin (solid), which are separated based on their melting points.

Manufacturers use palm oil for its versatility, stability, and resistance to oxidation, which helps extend the shelf life of products. It provides a smooth texture and is commonly found in a wide range of processed foods like baked goods, snacks, and confectionery.

The U.S. Food and Drug Administration (FDA) considers palm oil to be generally recognized as safe (GRAS) for its intended uses. Palm oil is a source of saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated palm oil.