Palm

Palm oil is a vegetable oil derived from the fruit of oil palm trees, native to West Africa but now grown widely in tropical regions. It is extracted from the flesh of the fruit through a process of crushing and refining. Crude palm oil has a reddish-orange colour due to its high beta-carotene content, but refining removes this colour and flavour.

Palm oil is used in a wide variety of processed foods due to its versatile properties. It provides a smooth texture and rich mouthfeel, acting as a fat or oil component in baked goods like cakes and biscuits, and in confectionery like chocolate. Its semi-solid state at room temperature also makes it useful for improving the stability and shelf-life of many products.

Palm oil is not considered a food additive and does not have an E-number. It is a source of saturated fatty acids, which the NHS advises should be consumed in moderation as part of a balanced diet. While some studies have suggested potential links between high consumption of saturated fats and cardiovascular health, evidence from peer-reviewed reviews is mixed. The World Health Organization (WHO) recommends limiting saturated fat intake.