How does Gold SMF-2 premium vegetable oil support FDA’s cause?

GOLD SMF-2 is a fully refined, bleached and deodorized palm oil for food applications that only uses the oils from fresh young palms. Although, it contains some forms of partially hydrogenated fats it is considered healthier oil for food application in comparison to others. This oil was formulated by physically modifying the molecular lipid system that provides enhanced functional properties: Longer shelf life; more flavor stability since it will not alter product’s freshness or taste, and it will provide better body. GOLD SMF-2 is a more functional than typical butyric as it provides improved yields in baked goods. It may also allow for reduced fat usage while providing identical better crumb and moistness. Its nutritional value (per 100 g) 0 proteins, 0 cholesterol, 0 carbohydrates, 0 sodium and it accounts for 100 g of total fats (saturated 50 g, Trans 0 g. monounsaturated 42,9 g, and polyunsaturated 7.1 g).

The Food and Agriculture Organization and World Health Organization have endorsed palm oil as meeting food standards under the Codex Alimentarius Commission Programme.  Palm Oil is a balanced vegetable oil with a high source of energy. It is free of death-inducing cholesterol and trans-fatty acids. This new high valuable commodity packed with health-inducing vitamins.  The US Food and Drug Authority has given approval for palm-based products sold under the Smart Balanced brand (containing up to 50% palm oil and 50% local oils) to carry the US patented label to help increase HDL (Good Cholesterol) and improve good Cholesterol Ratio.

As Palm Oil step up to the plate, companies have begun to reduce their reliance on partially hydrogenated vegetable oils. Palm oil has become a preferred replacement oil for food manufacturers because, unlike most vegetable oils, it is solid at room temperature due to its high degree of saturation (which also has implications for health).

Palm oil imports in the United States already grew dramatically since the early 2000s when many companies began restricting the use of trans fats and thus partially hydrogenated vegetable oils. Thus, although American consumers have already likely experienced an increase in palm oil consumption, this new FDA announcement makes it likely that Americans will have soon even more palm oil in their diet.