Palm Vegetable Fat

Palm vegetable fat is a semi-solid fat derived from the fruit of the oil palm tree. The oil is extracted from the flesh of the fruit and then typically refined, bleached, and deodorised to produce a neutral-tasting fat. It is solid at room temperature but melts easily when heated.

Manufacturers use palm vegetable fat for its versatility and texture-modifying properties. It helps to provide a smooth mouthfeel, improve spreadability, and contribute to the crispness of baked goods. It is commonly found in biscuits, cakes, pastries, bread, chocolate, and ice cream.

Palm vegetable fat is a source of saturated fatty acids. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends limiting saturated fat intake. The European Food Safety Authority (EFSA) has evaluated palm oil and its constituents. Evidence regarding the health effects of palm oil consumption is mixed, with some studies suggesting potential negative impacts due to its saturated fat content, while others highlight its nutritional profile including vitamin E.