Hydrogenated And Fractionated Palm Kernel Oil

Hydrogenated and fractionated palm kernel oil is a modified fat derived from the kernel of the oil palm fruit. Hydrogenation is a process that adds hydrogen to the oil, making it more solid and stable. Fractionation separates the oil into different parts based on their melting points, allowing for specific textures.

Manufacturers use this ingredient to achieve desired textures and mouthfeel in food products, as well as to increase shelf stability. It is commonly found in confectionery, baked goods, and snack foods like cakes, cupcakes, and snack cakes.

Palm kernel oil is generally recognized as safe (GRAS) by the FDA. While partially hydrogenated oils (PHOs) are no longer GRAS since 2018 due to artificial trans fats, fully hydrogenated oils like this one contain very little to no trans fat. This ingredient is high in saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have evaluated fats and oils, and their health implications are primarily related to overall dietary fat intake.