Fully Hydrogenated And Fractionated Palm Kernel Oil

Palm kernel oil is extracted from the kernel (seed) of the oil palm fruit. When fully hydrogenated, it undergoes a process where hydrogen atoms are added to its unsaturated fatty acids, making the oil more solid and stable at room temperature. Fractionation further separates the oil into different parts based on their melting points, allowing for specific texture and performance characteristics.

This modified oil is used in food manufacturing to provide desired texture, mouthfeel, and stability. Its solid nature makes it suitable for confectionery coatings, baked goods like cookies and biscuits, and non-dairy creamers, where it helps prevent melting and extends shelf life.

Palm kernel oil is generally recognized as safe (GRAS) by the FDA. Fully hydrogenated oils, unlike partially hydrogenated oils, contain negligible amounts of artificial trans fats, which the FDA removed from GRAS status in 2018. However, palm kernel oil is naturally high in saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend keeping saturated fat intake under 10% of daily calories. JECFA and EFSA evaluate fats and oils as part of dietary assessments, noting their nutritional composition rather than setting acceptable daily intakes (ADIs) for them as additives.