Modified palm oil is palm oil that has been altered to have the fats form a molecular structure that is more solid at room temperature, without hydrogenation. This, coupled with palm oil’s already high saturated fat content, creates an oil that is fairly stable as a solid at room temperature. See: Palm oil.
See: Palm oil.
Modified does not refer to genetic modification, only alteration (not hydrogenation) of the fatty acid structure.
Baked goods, spreads, donuts, bread, peanut butter, cookies, cakes, chocolate, confectionery, crackers, chocolate hazelnut spread, margarine
Journal of the American Oil Chemists’ Society
Journal of the Science of Food and Agriculture