Ingredient · Fat
Palm Oil
A semi-solid fat pressed from the fruit of the oil palm. Around half saturated fat, and valued in manufacturing because it stays solid at room temperature without hydrogenation — which is why it replaced trans fats in many products.
also known as Palm fruit oil, Palmolein
Palm oil's rise is a direct consequence of the trans-fat ban: manufacturers needed a solid fat that did not require partial hydrogenation, and palm was the cheapest option.
On a label it also appears as palm kernel oil, palmolein, and palm stearin, which are different fractions with different melting points. Fractionated versions are more saturated than the whole oil.
Why it’s classified this way
Classified Risky on saturated-fat load and its function as a cheap structural fat in ultra-processed foods.
References
- WHO/FAO report on fats and fatty acids in human nutrition