Non-Hydrogenated Palm Oil
Palm oil is high in saturated fat (~50%) and palmitic acid raises LDL cholesterol. EFSA has flagged process contaminants (3-MCPD, glycidyl esters) that form during refining at high temperatures, prompting regulatory limits.
What it is
Palm oil from Elaeis guineensis fruit, not hydrogenated.
Cooking and ingredient fat; provides solid texture without hydrogenation.
Why it's flagged
- high saturated fat
- process contaminants (3-MCPD, glycidol esters)
What regulators actually say
"EFSA assessed the risks for public health of process contaminants — glycidyl fatty acid esters, 3-MCPD and 2-MCPD — found in vegetable oils."
"Maximum levels for glycidyl fatty acid esters and 3-MCPD in vegetable oils and fats are established."
Regulatory status
United States — FDA
Permitted food fat.
European Union — EFSA
Permitted; max levels for glycidyl esters and 3-MCPD set in Reg. (EU) 2020/1322 and 2023/915.
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