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.

Health considerations

See: Palm oil.

Keep in mind

Modified does not refer to genetic modification, only alteration (not hydrogenation) of the fatty acid structure.

May be found in

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 

European Journal of Lipid Science and Technology

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