Hydrogenated Palm And Palm Kernel Oils

Hydrogenated palm and palm kernel oils are fats derived from the fruit and kernel of the oil palm tree. They undergo a process called hydrogenation, which adds hydrogen atoms to the oil molecules. This process changes the oil's texture, making it more solid at room temperature and improving its stability.

These oils are used by manufacturers to provide structure, texture, and a longer shelf life to food products. They are commonly found in baked goods like cookies, cakes, and snack cakes, where they contribute to a desirable mouthfeel and help prevent spoilage.

The FDA considers partially hydrogenated oils (PHOs) to no longer be Generally Recognized As Safe (GRAS) since 2018, effectively removing most artificial trans fats from the food supply. Fully hydrogenated oils, which contain very little to no trans fat, are still used. Palm and palm kernel oils are naturally high in saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend keeping saturated fat intake to less than 10% of daily calories.