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Palm Margarine

Also known as: palm-oil margarine

Moderate concern

Palm-based margarine is high in saturated fat (palm oil is roughly 50% saturated), which is associated with increased LDL cholesterol when consumed in excess. Major health authorities recommend limiting saturated fat intake.

What it is

A margarine made primarily from palm oil and/or palm kernel oil, often combined with water, emulsifiers, and flavorings.

Provides a solid fat for baking, pastry lamination, and spreading without using hydrogenated oils.

Why it's flagged

High in saturated fat; raises LDL cholesterol with excessive intake
Palm sourcing linked to deforestation and habitat loss

Regulatory status

United States — FDA

Permitted ingredient; margarine has standard of identity in 21 CFR 166

European Union — EFSA

Authorised; EFSA has flagged process contaminants (3-MCPD, glycidyl esters) in refined palm oil

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