Interesterified Palm Oil

About

What it is and where it shows up.

Interesterified palm oil is palm oil that has been chemically or enzymatically processed to randomly redistribute its fatty acids among triacylglycerol molecules, altering its physical properties (melting point, texture) without generating trans fatty acids. It is widely used as a trans-fat-free replacement for partially hydrogenated vegetable oils in margarines, shortenings, bakery products, and ultra-processed foods.

Safety summary

The regulatory and scientific consensus.

While interesterified palm oil is free of trans fatty acids, emerging animal-model research raises concerns about its effects on glucose homeostasis, insulin resistance, hepatic steatosis, and adipose tissue inflammation. Human clinical evidence remains limited and inconsistent; some randomised controlled trials found no adverse effect on insulin resistance, while multiple rodent studies report metabolic disturbances. Palm oil refining (including interesterification feedstock) produces process contaminants — glycidyl fatty acid esters (GE), 3-MCPD, and 2-MCPD — which EFSA has identified as health concerns, particularly for infants and high consumers in younger age groups. No formal Acceptable Daily Intake (ADI) has been established for interesterified palm oil as a substance.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Restricted	Interesterified palm oil is permitted as a food ingredient but is subject to contaminant controls on glycidyl fatty acid esters (GE) and 3-MCPD/2-MCPD arising during refining. EFSA established a revised TDI for 3-MCPD; GE was concluded to be genotoxic and carcinogenic. EC Regulation 1881/2006 amended to set maximum levels of GE in vegetable oils, fats, infant formula, and follow-on formula. Particularly strict limits apply to infant formula.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Interesterified vegetable fat (including palm-based) is a recognised product category under FSSAI Food Safety and Standards Regulations. FSSAI mandates labelling of trans fat and saturated fat content on all packages of interesterified vegetable fat. Palm stearin content is permitted in interesterified fat (but not in blended fat). Labelling rules operationalised w.e.f. 17 November 2021.source
FDA (Food and Drug Administration) (United States)	Approved	Palm oil and its interesterified forms are permitted for use in food under 21 CFR. Interesterified fats are recognised as trans-fat-free alternatives to partially hydrogenated oils. No specific maximum intake level has been set for interesterified palm oil as such; general GRAS principles apply under 21 CFR Part 172.source

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA concluded that glycidyl fatty acid esters (GE) in refined palm-based oils are a particular health concern for infants on solely formula-based diets, with exposure estimated at up to ten times what would be considered of low public-health concern, and strict EU maximum levels have been set for GE and 3-MCPD esters in infant and follow-on formula.

Children — EFSA found that average consumer exposure to GE raises health concerns for all younger age groups, and high consumers of products containing palm-derived fats (margarines, pastries, cakes) in all young age groups may exceed safe levels of 3-MCPD.

Pregnancy — Animal studies show that maternal intake of interesterified fats during pregnancy and lactation can predispose offspring to obesity and alter mitochondrial bioenergetics in the liver of adult offspring, suggesting a potential developmental programming risk.

Lactation — As with pregnancy, maternal dietary exposure to interesterified fats during lactation has been linked in animal models to increased adiposity and metabolic changes in offspring, warranting caution pending further human data.

Research citations

The sources behind this verdict.

1PubMed. Palm and interesterified palm oil-enhanced brown fat whitening contributes to metabolic dysfunction in C57BL/6J mice, 2024. pubmed.ncbi.nlm.nih.gov
2PubMed. Consumption of interesterified palm oil leads inflammation of white adipose tissue and triggers metabolic disturbances in mice on a high-fat diet, 2024. pubmed.ncbi.nlm.nih.gov
3FSSAI. Food Safety and Standards (Labelling and Display) Regulations, 2020 — Compendium (Version 23.09.2021), 2021. fssai.gov.in
4PubMed. Interesterified palm oil impairs glucose homeostasis and induces deleterious effects in liver of Swiss mice, 2020. pubmed.ncbi.nlm.nih.gov
5PubMed. Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial, 2018. pubmed.ncbi.nlm.nih.gov
6EFSA. Revised safe intake for 3-MCPD in vegetable oils and food, 2018.

Independently researched7 citations