Palm Olein/palm Stearin Trans Free Blend

Palm olein and palm stearin are fractions of palm oil, which is extracted from the fruit of the oil palm tree. They are separated through a physical process called fractionation, where palm olein is the liquid portion and palm stearin is the more solid portion. This blend combines these two fractions and is specifically processed to be free of trans fats.

This blend is used in food manufacturing to provide desirable texture, mouthfeel, and stability to products. It is often chosen for its functional properties in baking, frying, and as a component in various food formulations. You can find it in products like cookies, biscuits, croissants, and other pastries.

Palm oil and its fractions, including palm olein and palm stearin, are generally recognized as safe (GRAS) by the FDA for use in foods. Palm oil is naturally high in saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated palm oil and its fractions. While there are discussions regarding the environmental impact of palm oil production, these are not direct health implications of consuming the ingredient itself.