Interesterified Palmolein Oil

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Heart Disease — Rich in palmitic acid (a saturated fatty acid); clinical studies show marginal increases in serum triglycerides with consumption, and EFSA and WHO dietary guidance recommend minimising saturated fat intake for individuals with existing cardiovascular disease or elevated lipid profiles.

Children — Animal studies found significantly greater fat accumulation (14.3% more fat per food consumed) with interesterified palm olein vs. native palm olein, raising concern about adiposity risk in children consuming high amounts in processed foods.

Infants — Interesterification repositions palmitic acid to the sn-2 TAG position mimicking human milk fat and is deliberately used in some infant formula; however, specific formulations and amounts in infant nutrition should be evaluated and approved by a healthcare provider to ensure age-appropriate fat profiles.

Obesity — An 8-week RCT found IEPalm consumption marginally raised body weight, BMI, and body fat percentage, suggesting greater fat absorption and lipogenesis compared to unmodified fats, which is relevant for individuals already managing excess body weight.

Research citations

The sources behind this verdict.

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

Independently researched5 citations