Modified Palm Oil
Modified palm oil is high in saturated fat, which the FDA Dietary Guidelines recommend limiting to less than 10% of daily calories. Process contaminants like 3-MCPD and glycidyl esters can form during refining/modification; EFSA has set tolerable daily intakes for these.
What it is
Palm oil that has been physically or chemically modified, often by fractionation or interesterification, to alter its melting behavior.
Provides fat structure, mouthfeel, and shelf stability in baked goods, margarines, and confectionery.
Why it's flagged
- High saturated fat content
- Possible 3-MCPD/glycidyl ester contaminants from refining
What regulators actually say
"EFSA experts established a Tolerable Daily Intake (TDI) for 3-MCPD of 2 micrograms per kilogram of body weight (μg/kg bw)."
Regulatory status
United States — FDA
Permitted food ingredient; partially hydrogenated forms (PHO) are no longer GRAS.
European Union — EFSA
EFSA established TDI for 3-MCPD and risk levels for glycidyl fatty acid esters in vegetable oils including palm.
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