Fractionated Palm Kernel And Palm Oils

Fractionated palm kernel and palm oils are derived from palm fruit. The process involves separating the oil into different components based on their melting points, yielding fractions that are liquid at room temperature or solid fats.

These oils are used as functional ingredients in a variety of foods. They can act as emulsifiers, stabilizers, and texturizers, providing a smooth mouthfeel and preventing separation of ingredients. They are commonly found in confectionery coatings, baked goods, and dairy alternatives.

Fractionated palm kernel and palm oils are generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, they are a source of calories. While palm oil contains saturated fat, the specific fatty acid profile can vary depending on the fractionation process. JECFA and EFSA have evaluated fats and oils, including those from palm, as part of broader assessments.