About
Interesterified palmolein oil is produced by chemically or enzymatically rearranging fatty acids on the glycerol backbone of palmolein (the liquid fraction of palm oil), altering its triacylglycerol (TAG) structure without generating trans fatty acids. It is used in shortenings, margarines, bakery products, and confectionery as a trans-fat-free functional fat alternative to partially hydrogenated vegetable oils.
Safety summary
Broadly considered safe for the general adult population with no established ADI, as it is treated as a processed edible fat rather than a food additive; animal and human studies showed no mutagenicity and no significant effects on insulin resistance. However, clinical evidence indicates marginal increases in body weight, BMI, serum triglycerides, body fat percentage, and leptin with regular consumption, and the long-term health implications remain inconclusive. Being rich in palmitic acid (a saturated fatty acid), it is advisable for individuals with cardiovascular risk to moderate intake.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Interesterified palmolein is not assigned an E number and is not classified as a food additive under Regulation (EC) No 1333/2008; it is regulated as a food-grade fat/oil ingredient under general EU food law (Regulation (EC) No 178/2002). No specific ADI has been established. EFSA dietary reference values recommend saturated fatty acid intake be kept as low as possible. Interesterification is formally recognised by EFSA in the context of food enzyme exposure assessments for fats and oils processing.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Interesterified vegetable fats (including palm-based) are permissible as food-grade fat ingredients under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, and subsequent FSSAI amendments governing edible oils and fats. No specific ADI is established. Trans fat content in partially hydrogenated fats is regulated separately (≤2% from January 2022 under FSSAI).source |
| FDA (Food and Drug Administration) (United States) | Approved | Interesterified palm-based fats are treated as GRAS edible fats under FDA's framework and are not separately listed food additives. FDA GRN 000654 (2018) raised no questions regarding GRAS status for an interesterified palm oil stearin-derived cocoa butter substitute. FDA removed partially hydrogenated oils (PHOs) from GRAS effective June 18, 2018, directly driving adoption of interesterified fats as PHO replacements. Chronic rat studies cited in GRN 000654 found no adverse effects at up to 15% of diet; mutagenicity tests were negative.source |
Who should approach with care
Research citations
- 1PubMed. Palm Oil on the Edge, 2019. pmc.ncbi.nlm.nih.gov
- 2PubMed. Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial, 2018. pmc.ncbi.nlm.nih.gov
- 3PubMed. An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil, 2018. pmc.ncbi.nlm.nih.gov
- 4FDA. Agency Response Letter GRAS Notice No. GRN 000654 – Cocoa Butter Substitute from Interesterified Palm Oil Stearin and Stearic Acid, 2018. fda.gov
- 5PubMed. Research advancements in palm oil nutrition, 2015. pmc.ncbi.nlm.nih.gov
