Hydrogenated And Partially Hydrogenated Palm Kernel Oil

Hydrogenated and partially hydrogenated palm kernel oil are fats made from palm kernel oil, which is extracted from the kernel (seed) of the oil palm fruit. Hydrogenation is a process that adds hydrogen atoms to unsaturated fats, making them more solid at room temperature and increasing their shelf life. Partial hydrogenation results in some trans fats, while full hydrogenation creates saturated fats.

These oils are used in foods to improve texture, stability, and shelf life. They provide a solid or semi-solid consistency, which is desirable in products like chocolate coatings, candies, baked goods, and snack mixes. They can also help prevent spoilage and maintain product quality over time.

Partially hydrogenated oils (PHOs) were historically a source of artificial trans fat. The FDA determined in 2015 that PHOs are no longer generally recognized as safe (GRAS), and manufacturers were given until 2018 to remove them from most foods. This action aimed to reduce the intake of artificial trans fats, which have been linked to an increased risk of heart disease. Fully hydrogenated oils do not contain artificial trans fats but are high in saturated fat. The Dietary Guidelines for Americans (2025-2030) advise limiting saturated fat intake to less than 10% of daily calories.