Soybean And Fractionated Palm Oils

Soybean oil is a vegetable oil extracted from soybeans. Fractionated palm oil is made by separating palm oil into liquid and solid parts, typically to achieve specific melting properties. This ingredient is a blend of these two plant-based oils.

Manufacturers use this blend of oils to provide texture, mouthfeel, and a cooking medium in baked goods like croissants, scones, and muffins. The combination of soybean and fractionated palm oils can offer a desirable balance of stability and plasticity, affecting the final product's consistency and shelf life.

Soybean oil and fractionated palm oil are common food ingredients. The FDA generally recognizes these oils as safe for consumption when used in accordance with good manufacturing practices. Soybean oil is high in unsaturated fats, while palm oil contains both saturated and unsaturated fats. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA typically evaluate food additives, not common food oils like these, and have not set specific acceptable daily intakes for them.